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Smoked fish Bubble & Squeak cakes

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Lay a generous amount of rock salt in an oven tray, place the potatoes and pumpkin on top and cook in the oven for about 30 mins until very tender. When cool enough to handle, peel the vegies and coarsely mash.
  • Put the smoked cod in a heavy-bottomed pan, in one layer, and cover with milk. Add the bay leaves, peppercorns, parsley sprig and ¼ sliced onion. Bring to the boil. Then remove from the heat, turn the fish over, cover and set aside for 10 mins. When cool enough to handle, remove any bones and skin from the cod, and set aside.
  • Heat a thin layer of oil in a pot and gently sauté the remaining onion and cabbage until tender.
  • Then combine all the vegies with seasonings to taste and carefully mix in the cod.
  • Form the mixture into large or small patties and lightly flour and fry in a layer of hot oil in a pan that can go into the oven. Then finish off the cooking process in the oven.
  • When almost ready, fry the eggs, basting with the oil as you do so.
  • To serve, place a patty or two on individual plates and top with a drained egg and a dollop of chutney.

Ingredients

  • rock salt
  • 2 large potatoes, scrubbed well, unpeeled
  • 2 medium sweet potatoes, scrubbed well, unpeeled
  • ¼ butternut pumpkin, seeded but unpeeled
  • 600 gm smoked cod milk
  • 2 bay leaves a few whole black peppercorns
  • 1 fresh parsley sprig
  • 1¼ large onions, finely sliced
  • olive oil
  • ¼ Savoy cabbage, shredded with ribs removed
  • sea salt & freshly ground pepper
  • plain flour
  • 6-8 eggs (optional)
  • good tomato chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 lb450 gm