1. If you’re baking then preheat the oven to 180 degrees celsius. (350 fahrenheit)
  2. Place the fish, butter beans, garlic, spring onions, olive oil, flour, parsley, ground cumin, paprika, salt and pepper in a food processor and pulse until just combined.
  3. Shape into patties (should make between 4-6) and if you are opting for extra crispiness then place some breadcrumbs into a bowl and coat the fishcakes.
  4. I usually bake my fishcakes for a healthier alternative but you can shallow fry if you wish to.
  5. For baking: Line a baking tray with foil or baking paper and coat with a little oil so the fishcakes don’t stick (I use a spray which is a lot easier, and healthier ☺) place the fishcakes on the tray and bake for 15-18minutes.
  6. For frying: place a large non-stick frying pan with a little oil over a medium heat. Cook the fish cakes, in batches, adding more of the oil as necessary, for 3-4 minutes minutes each side or until golden brown.
  7. Serve with some yummy green veg and tartar sauce. Perfection!

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