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    • Brown Shrimps and New Potatoes

    Mark Sharron
    Easy
    35 minutes
    4
    Amount Per Serving: Calories 328.9; Fat 20.2g; Carbs 24.4g; Sugars 9.7g; Fibre 2.4g; Protein 14.1g; Sodium 5.07g
    This recipe makes use of early spring produce: new potatoes, wild garlic, and brown shrimps. Combined in a toasty, brown-butter sauce, which is ideal for lunch.
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    Ingredients

    • 700g new potatoes
    • 150g butter
    • 80g garlic, finely chopped
    • 150g brown shrimps
    • Nutmeg

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the potatoes and reduce the heat and simmer for 10 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Sprinkle the nutmeg over the stew. Serve hot or at room temperature.
    • Serving Suggestions: This stew is good served with plain boiled rice. Garnish with parsley and serve with good bread. You can also serve with toast.