P585 CEEFAX 1 585 Sun 19 Jan 01:15/59 /|, | |,t ($ |—0 AND' j7j5k5n1 1/7 SALT COD FISH CAKES WITH AVOCADO RELISH AND EGG SAUCE For 4 people Ingredients For the fish cakes 8oz salt cod one medium sweet potato 2 large shallots, finely chopped 1 tsp ground black pjppjt \ tsp finely chopped chilli 1 tsp chopped thyme CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 1 585 Sun 19 Jan 01:16/19 ( AND TJ 2/7 IngridcPnts (cont) For the avocado relish 2 small ripe avocados 1 dtp chopped coriand r juice of 1 lime 4 pinches of cayjnnj pjppjt For the egg sauce 4 eggs 2oz butter \ pent double cream salt and pjppjr Soak the cod for 24 hours in cold water changing water at least three times. CookBook 580 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 1 585 Sun 19 Jan 01:16/41 AND' j7j5k5n1 3/7 Method 1 Steam the cod until cooked. Remove the skin and bones and flake. Bake the sweet potato, scoring first to avoid an explosion, until cooked. Scoop out the elish and put through a coarse mouli. 2 Mix the@cod, sweet potato and the othrt ingredients togjthjt making sure it is not too sloppy. If it is too sloppy thicken with ordinary mashed potato. Refrigerate the mixture foz t least half an hour. Shape into four cakes using some flour to stop it sticking. CookBook *80 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 1 585 Sun 19 Jan 01:17/04 AND T 4/7 Method (cont) 3 Peel and dice the avocados and mix with the other ingredients using a fork. Set aside in the refrigerator. Whisk the eggs together thoroughly and season with salt and pjppjr. 4 Cook the fish cakes in hot oil and butter until brown on both sides. Then transfer to a hot oven for about four minutes while cooking the eggs. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main MenuP585 CEEFAX 1 585 Sun 19 Jan 01:19/22 AND T 5/7 Method (cont) 5 Melt the@butter ovjt a gentle heat in a heavy bottomed pan. Add the eggs stirring continuously until they start to set. Add the cream to give a sauce-like consistency. 6 Put the s!uce on four plates, place the fish cakes on top and finally top with the relish. $ CookBook *80 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page Switch On Film 97 Main Menu