Terra Americana

In March I always make Haddock cakes. It's hard not to crave comfort food when you are praying the cold and frosty gale will finally stop.  Filling and tasty they can warm you up in one bite.

With a dab of tartar sauce and swig of Guinness they also make a wholesome and simple Irish meal.  Have them by themselves on a busy weeknight or add them to a St Patty's day spread.  Erin go braugh does not always have to be synonymous with pink boiled beef.

• 1 lb haddock
• 1 small fennel bulb, chopped
• 1/2 lemon
• 1/2 tbsp olive oil
• 2 small red potatoes, boiled and mashed
• 1 egg, lightly beaten
• 1/4 cup butter, melted or Red Palm Oil
  
• 1 1/2 cup Almond Flour
• 2 scallions, chopped
• 1 tbsp Dill Salt
  

Preheat oven to 350 f.  Rub haddock with oil, and roast with fennel for 20 minutes.  When fish has cooled, flake with a fork.  Combine mashed potatoes, butter, egg and scallions.  Fold in fish, fennel and almond flour.  Form into patties.  Bake for 40 minutes in an oven preheated to 350f.

More great ideas for fish:

• Axler's Smoked Salmon Mushroom Caps

• Cajun Butter for Fish

• Easy Peach Salsa

• Swordfish with frilly carrot and herb salad

Photo Credit: Julie Cecchini