If you’re a lover of light dinners, then you simply must try this white bean and salmonfish cakes recipe. This easy-to-prepare dinner for one doubles as a brilliant work lunchbox filler.
Test Kitchen tip
You can steam your salmon and flake, or pan fry in a little oil. Fish cakes can be made ahead of time and refrigerated. You can also grill – place on a baking tray lined with lightly greased foil. Spray the fish cakes with oil and place under the grill for 1 to 2 minutes each side or until golden.
Looking for more fish cake recipes? Turn to our collection of fish cakes recipes – they’re simple to make and budget-friendly.
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.
2.Divide into 6 x ¼ cup capacity patties and press into the remaining breadcrumbs. Freeze for 10 minutes, to firm up.
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.