Name: Vegetarian Fish Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 patties
Cuisine: Vegetarian
Ingredients: 200g cannellini beans, rinsed and drained; 4 Large potatoes, boiled and mashed; 2 Large eggs; 1/2 Medium lemon, zested; 2 tablespoons plain flour; 1 cup cornmeal polenta; 1/2 cup finely diced celery (optional); 2 Small shallots, finely diced (or regular onion); 2 stalks green onions, sliced thinly; 1 teaspoon salt; 2 tablespoons chopped fresh parsley (dried is fine, just use a little less)

Description

Got a craving for the lemony mashed potato fried cakes part of fish cakes? Me too. These vegetarian fish cakes should fill the gap.

Scale

Ingredients

200g cannellini beans, rinsed and drained
4 Large potatoes, boiled and mashed
2 Large eggs
1/2 Medium lemon, zested
2 tablespoons plain flour
1 cup cornmeal polenta
1/2 cup finely diced celery (optional)
2 Small shallots, finely diced (or regular onion)
2 stalks green onions, sliced thinly
1 teaspoon salt
2 tablespoons chopped fresh parsley (dried is fine, just use a little less)

Instructions

In a large bowl, roughly mash the cannellini beans.
Add the rest of the ingredients (except cornmeal) and stir to combine.
Form into patties, roll in the cornflour, and chill in the fridge (overnight is best, but I made some after 30 minutes and they were great).
Heat a large pan over medium heat, and add some butter and olive oil. Fry patties gently for about 8 minutes each side until golden and crispy, and cooked through.
Serve with an extra wedge of lemon and your favourite sauce.