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Fresh Living Network
Smoked kipper, butternut and leek fish cakes

Smoked kipper, butternut and leek fish cakes

These family favourites are great for using up leftover roast butternut.
6
RECIPE TYPE:Light meals
 
Method
  • Heat butter and a glug of oil in a pan and gently fry leeks until soft and sweet.
  • Toss butternut with a glug of oil and seasoning on a baking tray, and roast at 180°C for 20 minutes or until cooked through and slightly caramelised.
  • Mash butternut roughly with a fork and add to leeks.
  • Add remaining ingredients and season well, adding a little more flour if the mixture feels too wet.
  • Shape into fishcakes and dust all over with flour.
  • Heat a little oil in a pan and fry fishcakes until golden.
  • Drain and serve with salad and sweet chilli jam.



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