Special mini cookbook! Me-time meals
Salmon & white bean fish cakes
SERVES 1 PREP + COOK TIME 25 MINS
400g can butter beans, rinsed, well drained1 tablespoon store-bought pesto, plus extra to serve2 teaspoons Dijon mustard 180g salmon cooked, flaked, skin removed 2/3 cup (50g) panko breadcrumbs¼ cup (60ml) vegetable oil, to shallow fry Steamed green beans, mayonnaise, lemon wedges, to serve
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
