Photo of Cod & butter bean fishcakes by WW

Cod & butter bean fishcakes

2
1
1
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
16
Difficulty
Easy
Fishcakes are a great freezer staple as they’re handy for both lunch and dinner, and are ready portioned so you can just help yourself to as many as you need.

Ingredients

Potato(es), Raw

400 g, cut into chunks

Low Fat Spread

20 g

Lemon(s)

1 medium, 1/2 sliced, 1/2 zested

Parsley, fresh

3 tablespoons, chopped

Black pepper

¼ teaspoons

Cod, raw

800 g

Cornichons in Vinegar

80 g

Chives, Fresh

2 tablespoons, chopped

Dijon Mustard

2 tablespoons, level

Butter Beans, cooked

1 can(s), large, drained

Breadcrumbs, dried

80 g, panko

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

To serve: Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat ½ teaspoon of olive oil in a nonstick frying pan over a medium heat. Mist 8 of the fishcakes with cooking spray, then cook, in batches, for 4 minutes on each side. Transfer to a baking sheet, mist again and bake for 20 minutes until golden. To freeze: Layer the uncooked fishcakes between pieces of baking paper then freeze in an airtight container for up to 3 months. Defrost in the fridge overnight, then cook as per ‘to serve’ instructions.