Probably just about everyone has their own recipe for Fishcakes, but after many experiments I humbly present this as one of the best I have come across.

Traditionally, fishcakes are made with mashed potato. But the only thing I think that is nice to accompany them, is, well…potato and vegetables. Therefore I decided to try crushed white haricot beans instead, and I am pleased with the result.

Serves 3
Time: 60 minutes or less
Difficulty: ***
Origin: Britain, with an Italian influence
Good with:
• Potato Wedgies
• Fresh Tomato Sauce
• Carrots a la Forestièrre
• Baked fennel

I find humble fish such as such as whiting or coley work perfectly well. You could also use tinned tuna