Summer fish cakes with chilli cream
- Preparation and cooking time
- Cook: -
- Serves 4
- 650g potato
- 225g broad beans
- 900g firm white fish
- 600ml water
- serve with a dollop of crème fraîche , drizzed with a little chilli sauce
- 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.