Cod & butter bean fishcakes
400 g, cut into chunks
Low Fat Spread
1 medium, 1/2 sliced, 1/2 zested
3 tablespoons, chopped
Cornichons in Vinegar
2 tablespoons, chopped
2 tablespoons, level
Butter Beans, cooked
1 can(s), large, drained
80 g, panko
- Cook the potatoes in a pan of boiling water for 12-15 minutes until tender. Drain, mash with the low-fat spread, then season and set aside.
- Meanwhile, put 1 litre water in a pan with the lemon slices, parsley sprigs and peppercorns. Bring to a simmer then reduce the heat to low, add 400g of the cod and poach for 4-5 minutes. Lift from the water using a slotted spoon, then flake into large chunks and set aside. Discard the poaching water.
- Put the remaining cod, cornichons, chives, mustard and butter beans into a food processor. Season and pulse until well combined. Scrape the mixture into a bowl, add the mashed potato and stir to combine. Season well and gently fold the flaked fish into the mixture. Shape into 16 patties.
- Combine the zest, breadcrumbs and chopped parsley with some seasoning on a plate. Press both sides of each of the patties into the crumb to give a light coating, then chill in the fridge for 20 minutes before cooking.