Summer fish cakes with chilli cream

Method

• step 1

  Peel and cook the potatoes for 20mins. 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.

• step 2

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

• step 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.