To coat the fish cakes, beat the egg with the milk and place ... To make the mustard sauce: Pass the reserved warm milk from poaching the fish through a sieve and place in a jug.

If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. For the fish cakes, put the mashed potato in a bowl and break up with a fork.

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.

My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf ... [feast_advanced_jump_to] Cajun crab cakes are fish cakes seasoned with South Louisiana spices and tossed ...

In a large bowl, mix the egg, mustard, mayonnaise, lemon juice and hot sauce together until it forms ... It's important, ...

“Once you know the rules, you can break the rules”: this has always been my learned approach to cooking. Schooled in the dark art of the rule-laden classical French cookery, you’re taught ...

In a large pan, combine 4 cups of water, dried anchovies, and dried kelp. Bring to a boil, after 10 minutes reduce the heat ...

Loh bok goh, often called radish (or turnip) cake or pudding ... Add the Chiu Chow preserved radish, the XO sauce, bird’s-eye chillies, fish sauce and white pepper. Continue to lift and turn ...