Summer fish cakes with chilli cream

Summer fish cakes with chilli cream

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Cooking time

Cook: 45 mins - 55 mins

Skill level

Easy

Servings

Serves 4

Put some zing into white fish

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 650g potatoes
  • 225g broad beans
  • 900g firm white fish
  • 600ml water
  • serve with a dollop of crème fraîche, drizzed with a little chilli sauce

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Method

  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.
  2. Drain and cool then flake into large pieces, discarding skin and bones. Fold the flakes into the mash and season.
  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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Comments

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janebm's picture
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Nice simple fishcakes, really made by the chilli creme fraiche.

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