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Janet

In article >,
says...
>
> I'm probably being redundant, but thank you again for encouraging me
> to try "fish cakes". I froze the unbrowned leftovers of what I made a
> couple of weeks ago and because you said they cook up from frozen very
> well, that's the way I did it. The outside was crispy, the inside
> creamy and the fish was not overcooked. I'm loving this!
>
> What are your favorite sides with fishcakes? I grated zucchini (and
> sautéed it with olive oil & garlic) and boiled up some pasta... but in
> the end, I would have enjoyed a green salad more. Still learning what
> I would like to accompany it. Suggestions welcomed!

Baked tomatoes. Halve some tomatoes and arrange on an oven dish,
drizzle meanly with olive oil, scatter tops generously with mixed herbs
(dried are fine), season and bake in oven until done.

Broad (fava) beans; steam or simmer the beans while making a dressing
with evoo and lemon juice, seasoned. Drain beans, put them back in the
hot pan, add the dressing and a dod of plain yoghurt or cream cheese,
stir to coat.

Either, steamed new potatoes, or, mashed potatoes

Janet UK