‘Re­move the fish from the milk and break into large flakes. Take care not to crush the pieces of cod’

The Observer Magazine - - Food & Drink -

‹ Place the crumbed balls on a tray. Warm a shal­low layer of oil in a non­stick fry­ing pan, add the cakes with­out crowd­ing the pan and let them colour evenly, mov­ing them around the pan as nec­es­sary. Re­move, drain briefly on kitchen pa­per and serve with the pars­ley sauce.

Pea and prawn cakes, chilli dip

Serves 3 (makes 6)

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