"Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull," Yotam Ottolenghi says. To make the cakes more vibrant, he adds plenty of herbs and serves them with ...

A vibrant kale salad A speedy pantry pasta And, a pancake that puffs up gloriously Ashley Lonsdale’s honey ginger chicken and ...

In my eternal search for the perfect fish cake, I find the best way to get the results I crave is to create my own recipe that has all the right elements (in my opinion). My ideal cake is packed with ...

In my eternal search for the perfect fish cake, I find the best way to get the results I crave is to create my own recipe that has all the right elements (in my opinion). My ideal cake is packed with ...

In my eternal search for the perfect fish cake, I find the best way to get the results I crave is to create my own recipe that has all the right elements (in my opinion). My ideal cake is packed with ...

Makes about 8 (2 1/4-in.) cakes. Note: From "100 Days of Real Food," by Lisa Leake. • 1 lb. white fish, such as cod or flounder To prepare fish: Sprinkle flour onto a plate. Season fish with salt and ...

The fish cakes are adapted from “Jerusalem: A Cookbook.” The book calls for a garnish of mint leaves; I used chopped parsley instead. Make tomato sauce: Heat oil over medium heat in skillet that has a ...

2 tablespoons fresh Thai or Holy basil leaves, finely chopped (or substitute regular basil) 2 kaffir lime leaves, fresh or soak dried for 10 minutes in hot water, finely chopped 2 tablespoons coconut ...

Ina Garten combines cod and lobster to make Fish and Lobster Cakes. She gets lobster meat, already cooked, from her local seafood shop. Garten serves them with a mayonnaise-based sauce she makes in a ...

New England has a long history of fish cakes for supper, first made with salt cod, and later with leftover cod or haddock. The idea is that you can stretch the fish by mixing it with mashed potato and ...