Salmon and white bean fish cakes

Name: Salmon and white bean fish cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 gram can butter beans, rinsed and well drained; 1 tbsp store bought pesto, plus extra to serve; 2 tsps Dijon mustard; 180 grams skinless salmon fillet, cooked and flaked; ⅔ cup (50g) dried breadcrumbs; ¼ cup (60ml) vegetable oil, to shallow fry; Steamed green beans, to serve; Mayonnaise, to serve; Lemon wedges, to serve

www.womensweeklyfood.com.au

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 1

Ingredients

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400 gram can butter beans, rinsed and well drained1 tbsp store bought pesto, plus extra to serve2 tsps Dijon mustard180 grams skinless salmon fillet, cooked and flaked⅔ cup (50 grams) dried breadcrumbs¼ cup (60 milliliters) vegetable oil, to shallow frySteamed green beans, to serveMayonnaise, to serveLemon wedges, to serve

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Instructions

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Step 1

Place the beans, pesto and mustard in a medium bowl and crush with a fork until mostly smooth. Add the salmon and half the breadcrumbs, season and mix well to combine.

Step 2

Divide into 6 x ¼ cup capacity patties and press into the remaining breadcrumbs. Freeze for 10 minutes, to firm up.

Step 3

Heat oil in a medium non-stick frying pan over medium heat. In two batches, cook fish cakes for 3 minutes each side until golden. Serve with extra mayonnaise, pesto, steamed greens and lemon wedges.