Prep time:
Cooking time: 30 minutes
Total time:
Serves: 6
2 Medium Sized Waxy Potatoes, cubed
180g Monkfish
2tbsp Groundnut Oil
75g Chopped Shallots
1tbsp Capers
100g Chorizo, chopped into small pieces
100g White Breadcrumbs
Sea Salt
½tsp Ground Black Pepper
1 Large Egg
1 Large Egg Yolk
1tsp Dijon Mustard
½tsp Mustard Powder
Salt
Ground White Pepper
275ml Sunflower Oil
Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her first book, The Handmade Home Here, we’ve picked three of our favourites for a gorgeously fresh late-spring meal...
Serving suggestion: Place the fishcakes on individual plates with a handful of fresh pea shoots and a wedge of lime. Serve the mustard mayonnaise on the side. For an alternative to monkfish, substitute salmon or cod.
- words: Cherry Menlove
- pictures: Keiko Oikawa
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