Summer Fish Cakes Recipes

Steps:

• Peel and cut up potatoes.
• Place in pot with fillets and cover with cold water.
• Boil until the potatoes are"fork done".
• Drain off the water.
• Mash the potatoes and fish together.
• Mix chopped onion, eggs, and 1 tablespoon water.
• Add this to the fish and potatoes and mix well.
• Form the mixture into hamburger size patties.
• Season with salt and pepper and fry in well greased skillet until golden brown on both sides.

Steps:

• Heat one tablespoon of the oil in a skillet, add the onion and pepper and saute until tender but not brown.
• Break the fish into small chunks in a bowl. Fold in the onion and pepper, then fold in the mayonnaise, lemon juice, parsley and salt and pepper to taste. Form the mixture into eight cakes.
• Beat the egg in a shallow bowl. Put the bread crumbs on a plate. Dip each fish cake first into the egg to coat, then into the bread crumbs, spooning them over the fish cake to coat it. Handle the fish cakes gently because they are fragile. Put the fish cakes in the refrigerator for one hour.
• Heat the remaining oil in a nonstick skillet. Saute the fish cakes in the oil over medium-low heat until golden, turning them once. Serve with tartar sauce or salsa on the side.

Steps:

• 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.

Steps:

• Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
• Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
• Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
• Heat oil to moderate and cook them until they are golden browqn on both sides.
• FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.