White bean and tuna fishcakes

175 calories per fishcake

EVERYONE loves a fishcake, and tuna and white beans are a classic combination.

You might be tempted to throw everything into the food processor at once, but take our advice and don’t. We’ve tried making these in different ways and it really is worth blitzing the beans and the fish separately to get the right texture — otherwise the beans get too smooth and claggy. And you don’t need to wash the food processor in between, so it doesn’t take much longer.

MAKES 8 FISHCAKES

2 x 400g cans of cannellini beans, drained and rinsed

2 cans of fish in spring water (drained weight 200–250g) 1 onion, very finely chopped Small bunch of parsley, roughly chopped 2 tsp Dijon mustard 1 egg, beaten Grated zest and juice of 1 lemon 100g wholemeal breadcrumbs Low-cal olive oil spray Freshly ground black pepper

FOR THE SAUCE (OPTIONAL)

Grated zest and juice of 1 lemon 1 tbsp finely chopped capers 1 tbsp finely chopped cornichons 1 tbsp Dijon mustard 150ml 0 per cent-fat yoghurt

PREHEAT the oven to 220c/fan 200c/gas 7. Put the cannellini beans in a food processor and pulse a few times until they have broken down a little but are not completely puréed. You want a fairly coarse but uniform texture. Tip the beans into a large bowl. Put the drained fish in the food processor with the onion and parsley and blitz until everything is well combined and the parsley is very finely chopped. Add this mixture to the beans in the bowl. Add the mustard, beaten egg, lemon zest and juice to the beans and fish, and season with pepper. Mix thoroughly, then taste again for seasoning and add a little more mustard or lemon juice if you like. Sprinkle the breadcrumbs over a plate. Shape the fish and bean mixture into 8 patties, dip them in the breadcrumbs, then pat off any excess. Spritz a non-stick baking tray with low-cal oil and place the fishcakes on it. Spritz the top of the fishcakes with oil. Bake the fishcakes in the oven for about 15 minutes, turning them halfway through the cooking time. While the fishcakes are baking, make the sauce, if using. Simply mix all the ingredients in a bowl and stir well, then season with black pepper. Serve with the fishcakes.