Fresh and simple to prepare fish cakes which make a wonderful appetiser, or even a meal on their own.

Ingredients

• 500g hake fillets, skinless, bones removed
• 65 ml flat-leaf parsley, chopped
• 15 ml (1 Tbsp.) Dijon mustard
• 1 x 400 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. Place the fish, parsley and mustard into the bowl of a food processor.
2. Add the Rhodes Quality Butter Beans and salt and pepper.
3. Pulse until the mixture is evenly fine and combined.
4. Shape the mixture into even-sized cakes.
5. Roll each fish cake in breadcrumbs.
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. Serve hot with Rhodes Quality Dill Gherkins, mayonnaise and the lemon wedges.