If I’m going to get my kids to eat fish, it preferably shouldn’t resemble the fish! Fish in our family goes down much better in the form of a fish finger or fish cake. This is an easy, delicious recipe that uses beans rather than potato so it’s lower GI.
Here’s what goes in:
300g of salmon fillets
Fish seasoning or salt and pepper, if you prefer
1 400g can of cannellini beans
2 spring onions, chopped
The juice of 1 small lemon, and additional lemon wedges for serving
Half a teaspoon of fresh crushed garlic
4 tablespoons of flour, plus extra for dusting
A dash of cayenne pepper
A little olive oil, for frying
For the wasabi mayo:
1 cup of mayonnaise
2 teaspoons of wasabi paste
Micro leaves or herbs to garnish
How to do it:
Gently fry the fish with the garlic and seasoning in a little olive oil. Add the spring onion just as the fish is done, to just blanch it. Remove this from the heat and set it aside to cool.
Once the fish has cooled, scrape the entire contents of the pan (including the oil) into the bowl of a food processor. Add the drained tin of cannellini beans, lemon juice, flour and cayenne pepper, and blend until you have a smooth mixture, largely lump-free. Transfer this into a bowl, cover and refrigerate for one hour or longer, until you want to fry the fish cakes.
When you’re ready to start, heat your oil in a heavy-based frying pan. The amount of oil needed will depend on the size of your pan – a shallow amount will do. Coat your hands in a bit of flour, take a spoonful of the fish mixture and roll it into a ball in the palm of your hands. Flatten it out slightly between your fingertips, using more flour if it sticks to you. Then
drop each fishcake into the pan and fry it on both sides until golden brown. Turn out onto paper towel to drain the oil before serving. Serve with a little wasabi mayo and a wedge of lemon.
To make the wasabi mayo, combine the mayonnaise and wasabi paste and mix well. Serve in a small bowl and garnish with micro leaves or herbs.