Baked Giant Fish Cakes with a Chilli Shot

Some people dream of Brad Pitt (or George Clooney \ Justin Bieber) insert whichever takes your fancy!, some dream of Jeanie and I dream of Fish Cakes!

At least thats what happened on Wednesday night!  Now I'm one to take this as a omen, which meant that fish cakes had to be on the menu for Thursday night....and here they are (well one of them at least!).

Inspired by a recipe called Fish Cakes with Chilli Cream in Good Food: 101 Fish & Seafood Dishes: Tried-and-tested Recipes (Good Food 101).  I ditched the cream, added some leeks, changed the fish and baked rather than fryed!  The original recipe online is here.

My amended recipe is after the jump - the result was lovely and crispy on the outside, moist and tasty in the middle - bliss!



Serves 2 - makes 4 large Fish Cakes or 8 smaller starter fisher cakes

Ingredients
300g potatoes - any will do
100g shelled broad beans (I used tinned and shelled them - took about 5 minutes but was rather therapeutic!)
110g thinly sliced leek
400g crab sticks or surimi sticks (any kind of fish sticks - fantastic to use because you can be sure there will be no bones etc)
Salad leaves (Optional)
Olive oil
Spray oil - optional
Chilli sauce to serve

1. Preheat oven to 220C\ Gas 7\ Fan Oven 200C
2. Cook the potatoes in salted boiling water for 20 minutes or until soft, remove from, set aside to cool
3. Add the beans \ leeks to the boiling water for 5 minutes
4. Run the potatoes under cold water and remove the potatoes skins if you have not already peeled the potatoes
5. Mash the potatoes, beans and leeks together
6. Flake the fish sticks and mix into the mash mixture,  Season with salt and pepper
7. Grab a pastry cutter - I used 9cm\3and half inch for the giant fish cakes but use whichever size is suitable (or use your hands to round the fish cakes if no cutter)
8. Place the pastry cutter on a foil covered baking tray (lightly oil the foil) and fill with the mixture, making sure it is compact, remove cutter and repeat with the rest of the mixture
9. Sprinkle with flour on both sides and then drizzle with olive oil (spray with light cooking oil if you would prefer)
10. Place in oven and cook until firm (approx 20 minutes), then place under a medium grill to ensure each side is golden for approx 3 minutes each side
11. Serve with sweet chilli sauce on the side and a handful of salad leaves