Summer fish cakes with chilli cream

Summer fish cakes with chilli cream

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(1 ratings)

Cook: 45 mins - 55 mins


Serves 4
Put some zing into white fish

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 650g potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 225g broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

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


  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.

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Comments, questions and tips

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21st Nov, 2007
Nice simple fishcakes, really made by the chilli creme fraiche.
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