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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.
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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
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Preparation Time: |
20 mins |
Cooking Time: |
45 minutes |
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How Difficult |
Medium |
Freeze? |
Yes (fishcakes) |
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Servings |
For two people |
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INGREDIENTS
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Metric |
Imperial |
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Tomato Sauce |
Tomato Sauce |
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Can chopped tomatoes 400g |
Can chopped tomatoes 14oz |
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½ onion |
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2 tablespoons olive oil |
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1 garlic clove |
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1 tablespoon of lemon juice |
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½ level teaspoon sugar |
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1 teaspoon dried basil or 1 handful fresh
basil |
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2 dashes of Worcester Sauce (Lea and
Perrins) |
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Salt (approx ¼ level teaspoon) and pepper
to taste |
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Fish Cakes and Green Beans |
Fish Cakes and Green Beans |
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1 cod fillet (approx 180 g) |
1 cod fillet (approx 6oz to 7oz) |
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1 medium egg |
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4 spring onions |
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½ largish potato (approx 110g) |
½ largish potato (approx 4oz) |
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5 tablespoons bread crumbs |
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2 heaped tablespoons chopped parsley |
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2 tablespoons of olive oil |
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255g green (French) beans |
8oz green (French) beans |
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1 heaped tablespoon butter |
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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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