Bean cakes with tartar sauce

Serves 2

For the fish cakes

  • 80g cooked haricot beans,
  • 1 onion diced,
  • ½ tspn chilli powder,
  • 1 clove of garlic diced (all fried off together),
  • 120g cooked mashed potato,
  • juice of half a lemon,
  • 20g chopped capers,
  • 20g chopped cornichons,
  • chopped parsley

For the breadcrumb outer

  • 60g plain flour seasoned,
  • 1 beaten egg,
  • 60g bread crumbs

(all in three separate bowls)

Tartar Sauce

  • 1 fresh egg,
  • 3 tspn lemon juice,
  • 2 tbsp white wine vinegar,
  • 1tspn Dijon mustard
  • vegetable oil,
  • 2 tbsp chopped capers and cornichons,
  • 2 tbsp chopped parsley
1. First make the tartar sauce. Put the egg in a bowl and add the lemon juice, white wine vinegar and mustard. Add a little salt and pepper. Wisk and slowly start adding the vegetable oil. As the mayonnaise comes together, wisk harder. When combined, add the capers, cornichons and parsley.

2.Mix the bean cake ingredients together. Weigh into 50g portions, shape using a pastry cutter, and then dip each cake into the flour, egg and finally breadcrumbs. Shallow fry for 3 minutes in sizzling hot vegetable oil, and turn every 30 seconds to prevent burning. Finish off in oven at 160oc/Gas 6 for a further ten minutes. Serve with Tartar sauce.

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