This is an amazing store cupboard recipe, and makes a lovely lunch or light supper. The fishcakes freeze well too which is an added bonus. I found the recipe in an article in the newspaper ages ago and for the life of me I can’t remember who wrote it, but whoever you are thank you!
1 handful flat leaf parsley, chopped
3 spring onions, roughly chopped
400g can of butter beans, drained
1 pack of smoked mackerel fillets, skinned and broken into pieces
juice of 1/2 lemon
1 egg, beaten
salt and black pepper
flour for dipping (I used wholemeal spelt)
Place the parsley, spring onions and beans in a food processor and pulse until roughly blended.
Add the mackerel, lemon juice, seasoning and half the egg and pulse again. Check the consistency of the mix, it needs to bind into fishcakes without being too sticky or too dry. Add more egg or a tsp of flour to remedy this.
Take a dessert spoon of the mixture and shape into a ball, then flatten slightly, dip in the flour and set aside. Repeat until you have ten fishcakes.
Heat some olive oil in a frying pan and fry gently until golden.
These work really well with celeriac remoulade as a side dish, it cuts through the rich mackerel beautifully.