Summer fish cakes with chilli cream
Put some zing into white fish
1
rating
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 55 mins
- 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.
- Drain and cool then flake into large pieces, discarding skin and bones. Fold the flakes into the mash and season.
- 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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http://www.bbcgoodfood.com/recipes/2447/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Cook 55 mins
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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21 November 2007
Jane rated and commented on this recipe
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