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1.5 kg pack essential Waitrose Potatoes
½ x bunch essential Waitrose Salad Onions
2 garlic cloves
552g pack frozen essential Waitrose 6 Coley Portions
½ tsp dried chilli flakes
1½ tsp ground ginger
1 tbsp clear honey
Sweet chilli sauce.
Cut the potatoes into small chunks and cook in lightly salted boiling water for 15 minutes. Chop the onions and garlic. Empty the coley portions into a frying pan. Add the milk and sprinkle with the chilli flakes, garlic and ground ginger.
Cook for 15 minutes until tender. Drain the potatoes, return to the pan and mash. Tip in the fish and cooking juices, half the salad onions and honey. Leave to cool. Mix well and shape into 8 cakes.
Heat a thin film of vegetable oil in a frying pan and fry the fishcakes in 2 batches for 2-3 minutes on each side. Scatter with the remaining salad onions and serve with the sweet chilli sauce.
Typical values per serving:
including chilli sauce
This recipe was first published in August 2011.