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Summer fish cakes with chilli cream

Summer fish cakes with chilli cream

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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 4

Put some zing into white fish

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

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

Method

  • 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.

  • STEP 2

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

  • 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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