Ingredients

The following ingredients have 4 Servings
  • 650g potato
  • 225g broad beans
  • 900g firm white fish
  • 600ml water
  • serve with a dollop of crème fraîche , drizzed with a little chilli sauce

Instruction

  • 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.