Smoked fish and parsnip cakes

I love to eat these for brunch, topped with a poached egg, but they are good any time of the day. If eating them for lunch or supper, try grating some fresh horseradish into soured cream to serve alongside.

Ingredients

Instructions

1. Preheat the oven to 190°C fan.
2. Toss the parsnips with 3 tablespoons of oil and ¼ teaspoon of salt. Transfer to a large parchment-lined tray and roast for
   30 minutes, until golden-brown and soft. Tip into a food processor and blitz to form a coarse mash. If the mix is feeling very dry then add a tablespoon or two of water and blitz again to combine. Transfer to a large bowl and set aside.
3. Place the fish in the food processor (don't worry about wiping it clean) and pulse a few times a you want it to be roughly chopped rather than completely minced a then add to the bowl of parsnips, along with the dill, chives, garlic, lemon zest, eggs, 1 teaspoon of salt and plenty of pepper. Mix well, then form into 12 patties: they should be about 8 cm wide and 2-3 cm thick. At this stage you can cover the patties and keep them in the fridge until ready to cook (up to
   24 hours).
4. Put half the butter and half the remaining oil into a large frying pan and place on a medium high heat. Once the butter starts to foam, add half the patties and fry for
   8 minutes, turning them over halfway through, until crisp and golden-brown. Keep warm while you continue with the next half and serve, with a wedge of lemon.

SIMPLE by Ottolenghi