| Fish Cakes with Buttered Green Beans and Tomato Sauce | |||||||
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| Fish Cakes, Buttered Green Beans and Tomato Sauce |
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Click picture to enlarge |
Make your own fish cakes and you know exactly what's in them! Choose any white fish instead of cod if you want. This meal is great tasting and the buttered beans are especially nice when fried in butter to finish them off. The tomato sauce is simplicity itself and will stay simmering for however long it takes you to make and cook the fish cakes. |
KEY POINTS
| Preparation Time: | 20 mins | Cooking Time: | 45 minutes |
| How Difficult | Medium | Freeze? | Yes (fishcakes) |
| Servings |
For two people |
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INGREDIENTS
| Metric | Imperial |
| Tomato Sauce | Tomato Sauce |
| Can chopped tomatoes 400 g | Can chopped tomatoes 14 fl oz |
| ½ onion | ½ onion |
| 2 tablespoons olive oil | 2 tablespoons olive oil |
| 1 garlic clove | 1 garlic clove |
| 1 tablespoon of lemon juice | 1 tablespoon of lemon juice |
| ½ level teaspoon sugar | ½ level teaspoon sugar |
| 1 teaspoon dried basil or 1 handful fresh basil | 1 teaspoon dried basil or 1 handful fresh basil |
| 2 dashes of Worcester Sauce (Lea and Perrins) | 2 dashes of Worcester Sauce (Lea and Perrins) |
| Salt (approx ¼ level teaspoon) and pepper to taste | Salt (approx ¼ level teaspoon) and pepper to taste |
| Fish Cakes and Green Beans | Fish Cakes and Green Beans |
| 1 cod fillet (approx 180 g) | 1 cod fillet (approx 180 g) |
| 1 medium egg | 1 medium egg |
| 4 spring onions | 4 spring onions |
| ½ largish potato (approx 110 g) | ½ largish potato (approx 110 g) |
| 5 tablespoons bread crumbs | 5 tablespoons bread crumbs |
| 2 heaped tablespoons chopped parsley | 2 heaped tablespoons chopped parsley |
| 2 tablespoons of olive oil | 2 tablespoons of olive oil |
| 255 g green (French) beans | 255 g green (French) beans |
| 1 heaped tablespoon butter | 1 heaped tablespoon butter |
| Salt and pepper to taste | Salt and pepper to taste |
Our Ingredients Above
We have used cod for our fish cakes but any chunky fish can be used such
as haddock or canned tuna.
Preparation Before Cooking
Peel and chop the onion finely.
Peel and chop the garlic.
Trim the spring onions and finely chop.
Cook the potatoes for 20 minutes or so in boiling water.
Finely chop the parsley.
Top and tail the green beans (we then cut them in half).
Kitchen Equipment
2 Medium frying pans one with a lid
Food processor - otherwise use a knife and fork
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Start by making the tomato
sauce. Heat (medium heat) a tablespoon of olive oil in the frying pan with
a lid and add the chopped onions. Fry until they have browned which will
take around 8 minutes. Keep turning the onions as they fry to ensure they are evenly cooked. |
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Add the tomatoes, chopped
garlic, lemon juice, sugar, basil, Worcester Sauce, salt and pepper and
turn the heat down very low. Cover the pan Cook the sauce at a low temperature for 45 minutes. If the rest of the recipe takes longer, no worry because the sauce will improve for 2 hours. If it starts to run dry, add a little water. |
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Turn on the oven to 250°C / 500°F / Gas Mark 5.
Put the cod in lightly boiling water, just deep enough to cover it. Cook for 4 minutes. If the fish has skin on it, remove the flesh (it will flake off) from the skin and discard the skin. |
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Place the fish, potato, egg, spring onion, parsley, salt and pepper and 3 tablespoons of breadcrumbs (not all 5) in a food processor and blend for a few seconds to combine them. Alternatively, use a knife to cut the mixture together then finish off with a fork. Form the mixed ingredients into three cakes with your fingers. Cover the fish cakes with the remaining bread crumbs. |
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Start to heat a small pan of water to cook the green beans in.
Place one tablespoon of olive oil in a frying pan and heat to a
medium heat. Place the fishcakes in the frying pan and cook for
three minutes on BOTH sides until they lightly golden brown.
Transfer the fish cakes to a rack in the oven and cook for a further 8 minutes. |
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Whilst the fish cakes are cooking, gently boil the green beans
for 7 minutes, add the butter to the frying pan and fry the drained
beans at moderately high heat for a further minute.
Serve the fishcakes, green beans and sauce on a warm plate with a few sprigs of parsley. |
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