Dill and Butter Bean Fishcakes

Try Donna Hays mouthwatering fishcakes this Easter!  

You'll need:

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

To make: 

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.

Sourced from Donna Hay