27 28 MARCH 2024 Food&Drink Serves 4 Prepare 15 minutes + cooling Cook 15 minutes 500g llets rm white sh, such as haddock or cod, skin removed 60g stale white bread, torn into large chunks 1 small red onion, nely chopped ½ x 25g pack at leaf parsley, leaves nely chopped ½ x 20g pack dill, leaves chopped 1 small unwaxed lemon, zest and 2 tbsp juice ½ tsp ground cinnamon 1 British Blacktail Free Range Medium Egg, beaten 1 tsp olive oil 6 tbsp plain our, seasoned 5-6 tbsp olive oil or groundnut oil, for frying For the yogurt 1 preserved lemon, plus 1 tbsp pickling juice from the jar 1 clove garlic, nely grated to a purée 100g No.1 Natural Strained Greek Yogurt 1 Fill a sauté pan with boiling water halfway up the sides. Bring to a simmer and add salt. Slide the sh into the water and cook gently for 10 minutes, then lift out using a slotted spoon. Put into a bowl and leave to cool. Flake the sh esh. Turkish fish cakes with preserved lemon yogurt Fish cakes, or balık köftesi, as made by my friend Özlem Warren, a wonderful Turkish cook. You don’t have to stick to the yogurt on the side – you can offer a lemon or herb mayonnaise instead. Özlem serves these with a salad of finely sliced onions, sumac and parsley Food for sharing with Diana Henry This is a very easy meal – the chicken recipe is worth keeping forever – and can be served in slightly di erent ways. If you don’t like the idea of sa ron orzo, o er couscous tossed with lots of soft chopped herbs or baby potatoes cooked with olive oil and rosemary. The fish cakes can be made in advance and fried just before serving, while the chicken dish is in the oven. For a more hassle-free starter, cook some king prawns over a high heat with olive oil, chilli flakes and finely sliced garlic, then serve with lemon wedges. This is more expensive than fish cakes, but I don’t know anyone who wouldn’t be thrilled to be o ered prawns. Pudding is down to you, but I’d have a night o . Serve lemon sorbet or rose-scented ice cream (The Levantine Table Turkish Delight Ice Cream) or buy some gorgeous baklavas and serve with fresh mint tea. Diana is The Sunday Telegraph’s food writer. @dianahenryfood 2 Soak the bread for 2 minutes in enough warm water to just cover, then drain and squeeze out excess moisture. Crumble, then add to the sh with the onion, herbs, lemon zest and juice and cinnamon. Season. Mix everything together with your hands, then add the egg and olive oil. Mix again and taste for seasoning. 3 Set out a large at bowl – a pasta bowl is good – and put the seasoned our in. Using wet hands, form the sh mixture into 12 small patties, setting them on a tray. 4 Spread some double thickness kitchen paper on the counter or a large plate – this is where you will put your cooked patties. Coat the patties with the our, turning each over, and put them on a plate. Heat 1-2 tbsp olive or groundnut oil in a nonstick frying pan, then cook the patties in batches over a medium-high heat for about 2 minutes 30 seconds on each side, adding more oil as needed. They should be golden brown on the outside and piping hot and soft inside. As each batch is ready, put them onto the kitchen paper. 5 Finely chop the preserved lemon, removing any seeds. Stir the esh, pickling juice and garlic into the yogurt. Serve the patties with the lemon-garlic yogurt and a salad of nely sliced red onions tossed with sumac, parsley, lemon juice, seasoning and extra virgin olive oil, and a bowl of pickled chillies too, if liked. Per serving 1711kJ/408kcals/16g fat/3.2g saturated fat/26g carbs/5g sugars/ 2.9g bre/38g protein/0.4g salt
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