At WW all your favourite foods are on the menu.
Cod & butter bean fishcakes
Fishcakes are a great freezer staple as they’re handy for both lunch and dinner, and are ready portioned so you can just help yourself to as many as you need.
Potato(es), Raw 400g, cut into chunks
Low Fat Spread 20g
Lemon 1 medium, 1/2 sliced, 1/2 zested
Parsley, fresh 3 tablespoons, chopped
Black pepper ¼ teaspoons
Cod, raw 800g
Cornichons in Vinegar 80g
Chives, Fresh 2 tablespoons, chopped
Dijon Mustard 2 tablespoons, level
Butter Beans, cooked 1 can, large, drained
Breadcrumbs, dried 80g, panko
- Cook the potatoes in a pan of boiling water for 12-15 minutes until tender. Drain, mash with the low-fat spread, then season and set aside.
- Meanwhile, put 1 litre water in a pan with the lemon slices, parsley sprigs and peppercorns. Bring to a simmer then reduce the heat to low, add 400g of the cod and poach for 4-5 minutes. Lift from the water using a slotted spoon, then flake into large chunks and set aside. Discard the poaching water.
- Put the remaining cod, cornichons, chives, mustard and butter beans into a food processor. Season and pulse until well combined. Scrape the mixture into a bowl, add the mashed potato and stir to combine. Season well and gently fold the flaked fish into the mixture. Shape into 16 patties.
- Combine the zest, breadcrumbs and chopped parsley with some seasoning on a plate. Press both sides of each of the patties into the crumb to give a light coating, then chill in the fridge for 20 minutes before cooking.