Fish cakes with chive yoghurt

Ingredients

• 500g of haddock fillet
• 240ml of whole milk
• 1 large potato, large dice
• 1 shallot, finely sliced
• 50g of ginger, minced
• 1 green chilli, small, fine dice
• 1 tsp cardamom seeds, ground
• 1 tsp fresh tarragon, chopped
• 2 tbsp of flour
• 1 egg, beaten
• 100g of sesame seeds
• 200ml of vegetable oil, to shallow fry
• 1 pinch of salt
• 1 pinch of pepper
• 300g of low fat natural yoghurt
• 1 tsp chives, chopped
• 1 tsp parsley, chopped

Instructions

1. In a pan, bring the milk to the boil, then lower the fish fillets in. Reduce to a gentle simmer and poach for 3 minutes
2. Remove from the heat and allow to cool, strain the liquid into a clean pan. Reserve the fish for later
3. Place the pan with the milk over a medium heat. Add the diced potato and cook for 10-12 minutes until soft. Remove from the heat and drain the excess liquid
4. Flake the fish into a bowl and add the potato, shallot, ginger, tarragon, chilli, cardamom and salt and pepper
5. Mix together until combined and shape into ping-pong sized balls
6. Prepare 3 bowls for crumbing. Add flour to the first, the beaten egg to the second and sesame seeds to the third. Coat each ball in the flour, egg then sesame seeds
7. Place a pan over a medium heat and add a little vegetable oil. Shallow-fry the balls until golden. Once golden, remove from the pan and place on kitchen paper
8. Mix together the yoghurt, chives and parsley in a bowl, serve as a dip to the haddock ping-pong balls