WEBPlace the fish in a shallow pan, cover with water, season with a little salt and cook over a low heat for about 10 minutes until the fish is tender, then drain the water away and flake the fish with a fork. Mix the flaked fish with the mashed potato, lemon and parsley and season with salt and pepper.
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WEBPlace a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander.
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WEBPlace a large frying pan on a medium heat and add 1 tablespoon of olive oil. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. Cut the zested lemon into wedges. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon
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WEBMethod. Wash 500g each of potatoes and sweet potatoes (leaving the skins on for extra nutritional benefit), chop into 3cm chunks and cook in a pan of boiling salted water for 15 minutes, or until cooked through. Drain, leave to steam dry and cool, then mash. Meanwhile, blacken 2 red peppers over a direct flame on the hob or in a griddle pan on
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WEBPlay Sausage and Mash Pie: Jamie Oliver 4:10 Mains. How to assemble the Swedish-style fishcakes. Jamie and his team show you a great fish recipe for these delicious fishcakes. Super simple to make and healthy.
WEBMethod. Preheat the oven to 190°C/375°F/gas 5. Peel and dice the potatoes. Place the haddock in a deep baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes. Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water
WEBMethod. Bring a large pan of water to the boil. Peel your potatoes and chop them into even-sized chunks. Rub the salmon fillets all over with olive oil and a pinch of salt and pepper. Add the potatoes to the pan and bring back to the boil. Put the fish into a colander, covered with foil, and place it over the pan of potatoes.
WEBCrispy on the outside and gloriously soft and packed with flavour on the inside, Jamie's serving up some gorgeous fishcakes! These versatile, Cullen Skink in
WEBPlace the salmon, haddock and tuna in a food processor with the grated zest of the lemon and the parsley or dill. Pulse until combined. Transfer the mixture to a bowl, season and shape into patties. Place the breadcrumbs in a bowl and press both sides of the fishcake into the breadcrumbs. Heat some oil in a frying pan and add a clove of crushed
WEBRemove the skin from the fish and break into large flakes. Season the mashed potato with salt and pepper. Gently mix in the fish flakes. Form the fish mix into four balls. Sift the flour into a shallow bowl. Roll the fish balls in the flour then flatten carefully to make patties. Beat the egg lightly in a shallow bowl.
WEBHeat 1 tsp of olive oil in a non-stick frying pan. When heated add red pepper, garlic, and onion. Sautée for 3-5 mins until softened. Remove from heat and allow to cool. Combine cooled red pepper, garlic, and onion mix with celery, mayonnaise, parsley, panko crumbs, egg, and salmon. Mix until combined.
WEBThe coolest dish ever, it'll make you look like a hero and its a joy to make jamieol.com/QuickFishCake Jamie Oliver, dish
WEBSTEP 2. Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. STEP 3. Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
WEBPreheat the oven to 325° F. Place the oil in a large non-stick skillet over high heat until the oil is almost smoking. Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven.
WEBPour over the coconut milk and any of the extra lemon and lime juice from the dish the fish was in. Top with the sliced chilli pepper and some of the chopped coriander. Cover the dish with foil and bake in the oven for 20 minutes. Take the foil off and continue baking for another 15 minutes.
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WEBRemove the majority of the stalks from the parsley and finely cut it. In a medium saucepan over medium to low heat, melt the butter. When the butter has melted, stir in the flour. Stir in the flour until it forms a thick paste or roux. Then cook for a few minutes, stirring constantly. Thoroughly cook the roux.
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