Fishcakes with Seasonal Greens
Recipe
These succulent fishcakes make the perfect easy meal after a long day.
Serves: 2 | Prep time: 10 mins | Cooking time: 20 mins
Irish | Main
Ingredients
- 2 Fishcakes
- 1/2 Pack baby potatoes
- 1/4 Pack fine beans
- 1/4 Pack sugar snaps
- 1/4 Savoy cabbage
- 1/4 Spring greens or cavallo nero
- Sprig if thyme
- Olive oil
- Butter
- Salt and pepper
- Lemon for wedges
Method
- Preheat the oven to 180 degrees.
- Place the potatoes in a saucepan and cover with cold water.
- Bring to the boil, turn down to simmer and cook for 10 minutes.
- Strain off and allow to cool slightly before halving them.
- Warm a knob of butter in a frying pan.
- When gently foaming add the fishcake.
- Cook until golden, turn and cook again until golden then place on a baking tray and place in the oven for 20 minutes.
- While the fishcakes cook fry the sliced potatoes cut side down in a medium-hot frying pan until golden then season with salt, pepper and thyme leaves.
- Toss them in the pan to coat them.
- Cook the green vegetables in salted boiling water.
- Serve with a lemon wedge.