Haddock Patties & Aubergine
||||
Burnt Aubergine
2 aubergines
1tbsp greek yoghurt
1tbsp tahini
1 garlic clove (crushed)
½ lemon (juice)
2tbsp flat-leaf parsley (chopped)
Olive oil, sea salt & pepper
Haddock Patties
500g haddock (skinless and boneless)
50g breadcrumbs
1 egg (beaten)
35g capers (chopped)
25g dill (chopped)
3 spring onions (finely chopped)
1½ lemons (zest & juice)
1½tsp ground cumin
1tsp ground turmeric
Vegetable oil, sea salt & pepper
Preheat the oven to 200°C / Fan 180°C / Gas 6.
Place the two aubergines on a baking tray and cover with some olive oil and sea salt. Put in the oven for 45mins-1hr. The idea is to burn the outside of the aubergine and soften the inside. Alternatively, if you have a gas hob, you can char the aubergine on the flame, rotating to ensure the inside has been cooked.
While the aubergine are cooking prepare the patties. Cut the fish into very thin slices, then dice and put in a medium mixing bowl. Add the breadcrumbs, egg, capers, dill, spring onions, lemon zest and juice, ground cumin and turmeric. Season and stir well.
Slightly wet your hands and shape the mixture into 14-16 small patties (around 45g each), squeezing out any excess liquid. Arrange on a plate or baking tray and place, uncovered, in the fridge for at least 30 minutes.
Prepare the aubergine dip before you cook the patties as they don’t take long. Once the aubergine is cooked, scoop out the flesh and discard the skins, you may need to sieve off any excess liquid released from the aubergines. In a medium mixing bowl, roughly chop the flesh then add the yoghurt, tahini, garlic, lemon juice and parsley. Season and stir well.
Reduce the oven to 170°C / Fan 150°C / Gas 3. In a large frying pan, heat a thin layer (1mm deep) of oil over a medium-high heat. Once the oil is hot, place half the patties in the pan (work in batches so not to overcrowd the pan) and cook for roughly 3 minutes per side. Once the first batch has cooked place on a baking tray and put in the oven to keep warm. Once the second batch is cooked, place on the baking tray and keep in the oven for a further 5 minutes before serving.
Serve 3-4 fish patties per person with a spoonful of aubergine. If eaten as a main, serve with fattoush / tabbouleh / bulgar wheat / couscous / salad.
||||
Recipe tweaked from Ottolenghi’s Jerusalem
