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Bubble and Squeak Fishcakes With Chive Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I don't eat a lot of fish and these fishcakes are a good way to have it! :)

I don't eat a lot of fish and these fishcakes are a good way to have it! :)

Ingredients

Serves: 3

Metric Cups
  • 150 grams salmon fillets
  • 150 millilitres milk
  • 15 grams butter
  • 70 grindings savoy cabbage
  • fresh chives
  • 1 teaspoon lemon juice
  • 2 tablespoons plain flour
  • 1 tablespoon oil
  • 50 grindings greek yoghurt
  • 5⅓ ounces salmon fillets
  • 5 fluid ounce milk
  • ½ ounce butter
  • 70 grindings savoy cabbage
  • fresh chives
  • 1 teaspoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon oil
  • 50 grindings greek yoghurt

Method

Bubble and Squeak Fishcakes With Chive Sauce is a community recipe submitted by Miki1978 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place the salmon in a shallow pan. Cover with the milk (top up with water if necessary). Bring to a gentle boil and then simmer for 3-4 minutes, or until the fish turns opaque. Drain and leave until cool enough to handle, then remove the skin, flake and check for any bones.
  • Meanwhile, place the potatoes in a large pan and cover with water. Bring to the boil and simmer for 12 minutes, or until just tender. Drain and return to the pan. Add the butter, and mash until smooth, then keep warm.
  • Place the cabbage in another pan, cover with boiling water and simmer for 4 minutes until tender.
  • Drain and add to the potatoes, along with the fish, half the chives and the lemon juice. Season, mix thoroughly and cool.
  • Divide the mixture into 8 and shape into cakes about 2.5cm thick. Cover and chill for at least 30 minutes.
  • When ready to cook, place the flour on a plate and dip the fishcakes in the flour until lightly but evenly coated. Heat the oil in a large frying pan.
  • Cook the fishcakes (in batches if necessary) for 3-4 minutes each side or until crisp and golden. Drain on kitchen towel.
  • Mix together the yogurt with the remaining chives and season. Serve the fishcakes with the chive sauce, roasted tomatoes and baby spinach leaves.
  • Place the salmon in a shallow pan. Cover with the milk (top up with water if necessary). Bring to a gentle boil and then simmer for 3-4 minutes, or until the fish turns opaque. Drain and leave until cool enough to handle, then remove the skin, flake and check for any bones.
  • Meanwhile, place the potatoes in a large pan and cover with water. Bring to the boil and simmer for 12 minutes, or until just tender. Drain and return to the pan. Add the butter, and mash until smooth, then keep warm.
  • Place the cabbage in another pan, cover with boiling water and simmer for 4 minutes until tender.
  • Drain and add to the potatoes, along with the fish, half the chives and the lemon juice. Season, mix thoroughly and cool.
  • Divide the mixture into 8 and shape into cakes about 2.5cm thick. Cover and chill for at least 30 minutes.
  • When ready to cook, place the flour on a plate and dip the fishcakes in the flour until lightly but evenly coated. Heat the oil in a large frying pan.
  • Cook the fishcakes (in batches if necessary) for 3-4 minutes each side or until crisp and golden. Drain on kitchen towel.
  • Mix together the yogurt with the remaining chives and season. Serve the fishcakes with the chive sauce, roasted tomatoes and baby spinach leaves.
  • Tell us what you think