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.