Cannellini Bean Cheese Stuffed Corriander Fishcakes

Fish Cakes!! They are always something I enjoyed going up but mother never made them, no, our fish cakes were store-bought and thrown in front of me, my brother and sister with some french fries and peas when my parents were in a rush.

They are really easy to make and you can freeze them for use at a later date, just make sure they are thoroughly cooked through, about 30 minutes on 180C.

This recipe made 6 huge fish cakes one was enough per person easily.

Ingredients


  1. 400g can of Cannellini Beans

  2. Half a Large Onion, diced
  3. 80g Sweetcorn
  4. 300g Cod
  5. 150g Smoked Haddock or Basa (as I used)
  6. 1 Red Chilli (optional… I guess)
  7. 4 Cloves Garlic
  8. Handful of Coriander (cilantro), chopped roughly
  9. 1 Medium Potato, diced
  10. 1 tsp Dried Mixed Herbs
  11. 1 Ball of Mozzarella, sliced
  12. 50g Mature Cheddar, grated
  13. 80g Breadcrumbs

Preheat an oven to 180C

Place fish on a lightly oiled tray and place in the oven for 15 minutes

At the same time roughly chop and boil the potato, drain, cool and dice.

cooked-fish

 

 

Take out the fish and cool, slice into pieces

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Fry the diced onion, garlic and chilli with a tsp of dried mixed herbs until soft and cool.

 

 

 

In a large bowl, roughly mash the cannellini beans.

Add the Onion, garlic, chilli, diced potato, all the fish, sweetcorn and roughly chopped coriander (cilantro) into the bowl and mix well. Everything should break up nicely. You may have to squeeze the fish first as it can make things too wet and gloopy.

fishcakemix

withcheese

 

Lightly oil a baking tray and spoon half a fish cakes worth of mixture onto it, keeping it in a roughly circular shape. Add a slice of mozzarella and a sprinkle of cheddar and spoon another half a fish cakes worth of mixture on top.

 

fishcakeuc

 

Repeat this until all mixture is used up, it is easiest to do this by hand, just a little messy.

 

 

 

Sprinkle all with a good coating of breadcrumbs and place in the oven at 200c for 25-30 minutes, until firm and golden brown in colour

Take out and serve. I complimented mine with a poached egg and asparagus.

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2 thoughts on “Cannellini Bean Cheese Stuffed Corriander Fishcakes

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