Summer fish cakes with chilli cream
- Good Food team
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Serves 4
Easy
Cook: 45 mins - 55 mins
A star rating of 4 out of 5.1 ratingRate
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Put some zing into white fish
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Ingredients
Nutrition
Units:
MetricUS
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650g potato
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225g broad beans
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900g firm white fish
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600ml water
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serve with a dollop of crème fraîche
drizzed with a little chilli sauce
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Peel and cook the potatoes for 20mins. Cook the broad beans for 5 mins. Drain both and mash together. Cook the white fish (or salmon, as in the cover recipe) in a pan with 600ml/1 pint water for 8-10 mins until tender.
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step 2
Drain and cool then flake into large pieces, discarding skin and bones. Fold the flakes into the mash and season.
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step 3
Shape into eight cakes. Dust with flour and fry in a little olive oil for 3-4 mins each side. Serve with a dollop of crème fraîche drizzled with a little chilli sauce.
Recipe from Good Food magazine, June 2003
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A star rating of 4 out of 5.1 rating
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