Summer fish cakes with chilli cream

• potato↗650g g
• broad beans225g g
• firm white fish900g g
• water↗600ml ml
• crème fraîche

  drizzed with a little chilli sauce

Step-by-step instructions

1. 1

   Peel and cook the potatoes for 20 mins. 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.

2. 2

   Drain and cool then flake into large pieces, discarding skin and bones. Fold the flakes into the mash and season.

3. 3

   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.