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 Fish Cakes, Buttered Green Beans and Tomato Sauce

Fish Cakes, geen beans and tomato sauce. Click picture to enlarge.
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

INGREDIENTS

Metric Imperial
Tomato Sauce Tomato Sauce
Can chopped tomatoes 400g Can chopped tomatoes 14oz
onion
2 tablespoons olive oil
1 garlic clove
1 tablespoon of lemon juice
level teaspoon sugar
1 teaspoon dried basil or 1 handful fresh basil
2 dashes of Worcester Sauce (Lea and Perrins)
Salt (approx 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 6oz to 7oz)
1 medium egg
4 spring onions
largish potato (approx 110g) largish potato (approx 4oz)
5 tablespoons bread crumbs
2 heaped tablespoons chopped parsley
2 tablespoons of olive oil
255g green (French) beans 8oz green (French) beans
1 heaped tablespoon butter
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

Frying onions. Click picture to enlarge. 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.


 
Tomato sauce. Click picture to enlarge. 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.


  
Skinned fish. Click picture to enlarge. Turn on the oven to 250C / 500F / 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.


 
Uncooked fish cakes. Click picture to enlarge. 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.

 
Cooking fish cakes. Click picture to enlarge. 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.


 
Fish cakes, buttered green beans and tomato sauce. Click picture to enlarge 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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