dill and butter bean fishcakes
- 500g firm skinless white fish fillets, roughly chopped
- ¼ cup (45g) cornichons, plus extra to serve
- ½ cup dill sprigs
- 1 tablespoon Dijon mustard
- 400g can butter (lima) beans, rinsed and drained
- sea salt and cracked black pepper
- 1 cup (75g) panko (Japanese) breadcrumbs
- ¼ cup (60ml) extra virgin olive oil
- lemon wedges and whole-egg mayonnaise, to serve
- micro (baby) flat-leaf parsley leaves (optional), to serve
- Place the fish, cornichons, dill, mustard, butter beans, salt and pepper in a food processor and pulse until just combined.
- Shape into patties, using about ⅓-cup of mixture for each, and press into the breadcrumbs to coat.
- Heat 1 tablespoon of the oil in a
large non-stick frying pan over medium heat. Cook the fish cakes, in batches, adding more of the oil as necessary, for 2–3 minutes each side or until golden brown. - Divide among plates and serve with lemon wedges, mayonnaise, extra cornichons, and parsley, if using. Serves 4
© DONNA HAY GROUP
