cook, freeze, reheat
Oct 01, 2020
4 minutes
recipes SHIVI RAMOUTAR photographs MIKE ENGLISH
Cookery writer Shivi Ramoutar has writen two cookbooks, Caribbean Modern: Recipes from the Rum Islands and The Ice Kitchen. She’s a regular on BBC One’s Saturday Kitchen. @shiviramoutar
Pea & mint fishcakes
MAKES 6-8 PREP 20 mins plus 1 hr chilling COOK 25 mins EASY *
500g meaty white fish (cod or haddock work well)
2 tbsp vegetable oil, plus a drizzle
350g potatoes, boiled and mashed
1 spring onion, finely chopped
1 egg
1-2 tbsp breadcrumbs (optional) green salad, tartare sauce and lemon wedges, to serve
For the pea & mint pesto
100g peas small bunch of mint, leaves picked
25g pine nuts
½ lemon, juiced
3 tbsp extra virgin olive oil
½ garlic clove, crushed
25g parmesan, grated
For the crumb coating
You’re reading a preview, subscribe to read more.
Start your free 30 days