Name: Fishcakes with prawn sauce recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves: 2
Ingredients: 250g (8oz) cod or haddock, skinned and cut into chunks; 1 level tbsp cornflour; 2tbsp semi-skimmed milk; Freshly grated nutmeg; Grated zest of ½ lemon; A few sprigs of fresh dill; Spray olive oil

By GoodtoKnow

published 2 July 2019

in Recipes

These low-calorie fishcakes with an easy-to-make sauce, taste great and only need 11 minutes worth of cooking time

Ingredients

250g (8oz) cod or haddock, skinned and cut into chunks
1 level tbsp cornflour
2tbsp semi-skimmed milk
Freshly grated nutmeg
Grated zest of ½ lemon
A few sprigs of fresh dill
Spray olive oil

For the sauce:

100ml (3½fl oz) semi-skimmed milk
1½ level tsp cornflour
½ tsp olive oil spread
60g (2oz) cooked, peeled prawns
A little lemon juice
Salt and freshly ground black pepper
A few sprigs of fresh dill

To serve:

6 baby new potatoes,
6 asparagus spears, and
6 Tenderstem Broccoli heads
Lemon wedges, optional

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Method

To make the fishcakes: Put the fish in a bowl with the cornflour, milk, a generous amount of nutmeg, lemon zest and dill fronds, and use a stick blender, or strong fork, to turn the mixture into a 'mush'.
Shape the mixture into 4 patties.
Chill before cooking, if you have time.
Spray the fishcakes with a little oil and cook in a hot pan over a medium heat for a couple of min each side until just golden.
Then turn the heat down and cook for another 3-4 mins.
To make the sauce: Measure the milk in a large jug. Whisk in the cornflour, add the spread and microwave on Full power for 3 mins, whisking well a couple of times to make a smooth sauce. Stir in the prawns, a good squeeze of lemon juice, seasoning and some dill fronds.
Cook for another half-minute.
Spoon the sauce over the fishcakes.
Serve with potatoes and steamed green vegetables, and with lemon wedges, if you like.

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