Homemade Fish Cakes With Sautéed Cabbage

Bring back the Great British store-cupboard with these easy fish cakes.

Key Details

  • Serves: 2
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Difficulty: Easy

Ingredients

  • 1 x 400g borlotti beans, drained and rinsed
  • 240g white fish, cubed
  • 10g parmesan, grated
  • 1 lemon, zest of
  • 1/4 bunch of basil, finely chopped
  • 1/2 cabbage, cut into 4 lengthways down the stalk
  • 1 stock cube

  • 1 x 400g borlotti beans, drained and rinsed
  • 240g white fish, cubed
  • 10g parmesan, grated
  • 1 lemon, zest of
  • 1/4 bunch of basil, finely chopped
  • 1/2 cabbage, cut into 4 lengthways down the stalk
  • 1 stock cube

Add your beans, fish, parmesan, lemon and basil into a bowl and squish together into a textured, sticky mush. Season with salt and pepper and mould into 4 equal-sized patties. Put your patties in the fridge for at least an hour to firm up.

Pop a pan on medium to low heat with 1 tablespoon of oil. Cook your fish cakes for 12-15 minutes, giving them a flip halfway through so they go golden on each side.

Pop another pan on medium heat and drizzle in a tablespoon of oil. Place your cabbage in stalk side down, and fry until golden. Add your vegetable stock cube and a drizzle of water (50ml) and place a lid on top. Allow to steam and sauté for 5 minutes, checking occasionally to stir in the stock and top up with water if it needs it. Your stock should form a glaze on your cabbage.

Plate up and tuck in! This recipe is a winner!

This recipe was created in partnership with Waitrose.

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