Recipes

Method

1. Bring a large saucepan of water to the boil. Cook the potato until just tender and drain into a colander.
2. In the same pan bring a little more water to the boil and cook the pumpkin for 4-5 minutes and drain.
3. Mash the potato until smooth and pop into a mixing bowl. In a frying pan add the olive oil and spices.
4. When hot add the pumpkin pieces and fry for about 1 minute, cool and mash. Add to the mash potato.
5. Remove the skin and any bones then cut the haddock into small pieces and add to the mash with the chopped parsley.
6. Give everything a good old mix up and then divide into 4. Shape into a fishcake. In 3 bowls add the egg to one flour to another and breadcrumbs to the last.
7. Dip each of the fish cakes into the flour, then the egg and finally the breadcrumbs. Repeat the process and then chill the fish cakes for 20 minutes.
8. For the salsa quite simply mix all the ingredients together. To skin and de-seed a tomato if your unsure simply make a little cross in the skin of the tomato and cook in boiling water for 10 seconds then refresh under cold water. The skin will just peel off.
9. To cook the fish cakes pre-heat the oven to 190°C / gas mark 5. Over a medium heat fry the fish cakes until golden then pop into the oven for 10 minutes. Serve with tomato salsa and fresh lettuce.