Ingredients
Method
1.Place beans, pesto and mustard in a medium bowl, crushing with a fork until mostly smooth. Add salmon and half the breadcrumbs. Season and mix well to combine.
2.Divide into 6 x ¼ cup-sized patties and press into remaining breadcrumbs. Freeze for 10 minutes, to firm up.
3.Heat oil in a medium non-stick frying pan over medium heat. In two batches, cook fish cakes for 3 minutes each side or until golden. Serve with extra mayonnaise, pesto, steamed greens and lemon wedges.
You can steam your salmon and flake it, or pan fry in a little oil. For a faster option, try using a fillet of hot- smoked salmon. The fish cakes can be made ahead of time and refrigerated. You can also grill the fish cakes. Place on a baking tray lined with lightly greased foil. Spray fish cakes with oil and place under the grill for 1 to 2 minutes each side or until golden.
Note
