Photo of Butter bean fish cakes by WW

Butter bean fish cakes

0 - 2
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
18
Difficulty
Moderate
Butter beans, fish and potato - a surprising yet delightful combination that creates a batch of delicious fish cakes to enjoy at lunch or dinner. Serve it with a side salad and a tangy tartare sauce for a true crowd pleaser.

Ingredients

Potato

400 g, peeled, cut into chunks

Lemon(s)

1 medium

Fresh flat-leaf parsley

1 tsp, (3 sprigs), plus 1 tbs finely chopped

White fish

800 g, skinless, firm variety, cut into 5cm pieces

Fresh chives

¼ cup(s), finely chopped, chopped

Dijon mustard

2 tsp

Butter beans, canned, drained and rinsed

1 can(s), 400g size can, (1 x 400g can)

Panko breadcrumbs

1 cup(s), (60g)

Watercress

2 cup(s), (60g) or baby rocket leaves

Lemon(s)

1 medium, cut into wedges, to serve

Oil spray

3 x 3 second spray(s)

Instructions

  1. Cook potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain, transfer to a large bowl, season with salt and pepper and mash until smooth. Set aside to cool.
  2. Meanwhile, finely grate rind from lemon, reserve and set aside. Slice lemon and place in a large saucepan with parsley sprigs, 1L (4 cups) water and ½ teaspoon cracked black pepper and bring to a simmer. Add half the fish and and gently simmer for 5 minutes, or until fish is just cooked. Remove fish from water with a slotted spoon, flake into large chunks, cover and set aside. Discard the poaching water.
  3. Process remaining fish, chives, mustard and butter beans in a food processor until well combined. Transfer mixture to bowl with mashed potato and mix well. Season with salt and pepper and gently fold in flaked fish. Shape into 18 patties.
  4. Combine breadcrumbs, chopped parsley and reserved lemon rind on a large plate. Lightly coat both sides of patties in crumb mixture. Transfer patties to a baking paper-lined tray, cover and refrigerate for 20 minutes. Meanwhile, preheat oven to 150°C.
  5. Lightly spray a large non-stick frying pan with oil and heat over a medium heat. Cook patties, in batches, for 3-4 minutes on each side, or until golden and cooked through. Transfer cooked patties to prepared tray and place in oven to keep warm. Continue to cook remaining patties, lightly spraying pan with oil between each batch. Serve with watercress and lemon wedges.

Notes

To make a tasty tartare sauce to serve with the fish cakes, refer to page 50 for recipe. Uncooked fish cakes can be frozen for up to 1 month. Freeze in a single layer in a baking paper-lined airtight container. Thaw fish cakes overnight in the refrigerator before cooking.