Originally Posted by venusinflares: “Whenever my mum made fish cakes (of the haddock and potato variety) we would have them with chips, peas and tomato ketchup. Mmmmmm!”
Green beans and ketchup.
If I want to posh the beans up I do them the way they are sometimes served in France ..... cooked until soft, allowed to cool a bit, and then lots of finely chopped raw garlic and sea salt (the big crystals) to give them some crunch and bite.
Originally Posted by Welsh-lad: “The only thing wrong with all these set-ups... is the fishcakes!
Do you like them? I find them dry (however much you try to moisten them when binding).
Also an unpleasant 'bitsy' texture.”
A good tip is to soak a crustless slice of white bread in milk for a few minutes, squeeze the milk out and add the bread to the fishcake mix. Works with meatballs as well.