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Summer fish cakes with chilli cream
Serves 4
Easy
Cook: -
Put some zing into white fish
Skip to ingredients
- 650g potato
- 225g broad beans
- 900g firm white fish
- 600ml water
- serve with a dollop of crème fraîchedrizzed with a little chilli sauce
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
