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Fishcakes with herb salad
Fruit and vegetables
½
garlic
clove, chopped
1 tbsp chopped fresh
dill
½
garlic
clove
1 tbsp chopped fresh
tarragon
1 tbsp chopped fresh
dill
1 tbsp chopped fresh flatleaf
parsley
1 handful
rocket
leaves
1 tbsp fresh
tarragon
, chopped
1 tbsp fresh
dill
, chopped
1 tbsp flatleaf
parsley
, chopped
Tins, packets and jars
1 tbsp lilliput
capers
100g/3½oz
mashed potato
150g/5½oz
plain flour
1 tbsp
Dijon mustard
2 tbsp
capers
Cooking ingredients
2 tbsp
olive oil
150g/5½oz panko
breadcrumbs
1 tbsp
white wine vinegar
pinch
sugar
50ml/2fl oz extra virgin
olive oil
100ml/3½fl oz
vegetable oil
Dairy, eggs and chilled
1 free-range
egg yolk
Meat, fish and poultry
50g/1¾oz
sea bass
, skin removed and diced
50g/1¾oz
salmon
, skin removed and diced
Other
1 tsp salt
50g/1¾oz natural
smoked haddock
, skin removed and diced
2 nasturtium flowers, petals picked, and 6 nasturtium leaves
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