Hake & Butter Bean Fish Cakes | Rhodes Quality

Ingredients

500g Hake fillets, skinless, bones removed
65 ml (¼ cup) Flat-leaf parsley, chopped
15 ml (1 Tbsp.) Dijon mustard
1 x 410 g can Rhodes Quality Butter Beans, drained and rinsed
Salt and freshly cracked black pepper
250 ml (1 cup) fine breadcrumbs
Oil for frying
To serve: Rhodes Quality Dill Gherkins, mayonnaise, lemon wedges

Method

  1. 1. Place the fish, parsley and mustard into the bowl of a food processor.
  2. 2. Add the Rhodes Quality Butter Beans and salt and pepper.
  3. 3. Pulse until the mixture is evenly fine and combined.
  4. 4. Shape the mixture into even-sized cakes.
  5. 5. Roll each fish cake in breadcrumbs.
  6. 6. Heat a little oil in a non-stick frying pan and over medium heat, fry the fish cakes in batches until golden brown on each side and cooked through.
  7. 7. Serve hot with Rhodes Quality Dill Gherkins, mayonnaise and the lemon wedges.
Cooking Tip

Finely chop the fish and the herbs and mash the Rhodes Butter Beans with a potato masher if you are not using a food processor.

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