“Herb-packed fishcakes with hot lemon wedges” from “Flavour”

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I love a good fishcake and when I saw these, I was intrigued as potato did not make it into the ingredient list. I used haddock, although she said you could use cod instead. And the curry powder combined with chilli added something very interesting to the mix. Fresh, gorgeous with lemon wedges and perfectly yummy, I would make these again for sure. If you make them though, remember that you have to refrigerate them for at least 30 minutes before cooking, a step I almost forgot! It’s a lovely half an hour to drink a glass of wine and then get on with the frying part.
And see how I’ve saved you all from the terrible fish puns too! Ha!

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“Herb-packed fishcakes with hot lemon wedges” from “Flavour”

“Swedish-style Fishcakes, Roasted Baby New Potatoes, Sprout Salad, Fresh Zingy Salsa” from “30 Minute Meals”

Time taken: 34 minutes 30 seconds

Miles: Mummy, can I give you a kiss?

Kirstin: Yes. Of course you can. What a lovely kiss! Thank you.

Miles: That’s because it was a slow-motion kiss.

Kirstin: You are sweet, lovely boy. Now Miles, how many of us liked the food?

Miles: Three! And Oscar. I call him Osky-Tosky.

Continue reading ““Swedish-style Fishcakes, Roasted Baby New Potatoes, Sprout Salad, Fresh Zingy Salsa” from “30 Minute Meals””

“Swedish-style Fishcakes, Roasted Baby New Potatoes, Sprout Salad, Fresh Zingy Salsa” from “30 Minute Meals”