Crispy fishcakes with lemon mayo

1. Melt the spread in a small frying pan (preferably non-stick) and fry the leek for 3–4 minutes until soft and golden. Leave to cool.

2. Meanwhile, roughly chop the fish. Mash the beans to a rough purée with a potato masher or fork and stir into the fish with the cooled leeks, parsley and lemon zest. Season with black pepper.

3. Stir in the egg yolk and shape the mixture into two round ‘cakes’. Chill for one hour.

4. Put the breadcrumbs on a plate. Press the chilled fishcakes into the crumbs, turning until completely coated. If you are freezing the fishcakes, do it now (but only if you’ve used fresh fish). Defrost overnight in fridge before using.

5. Either spray or wipe a frying pan with a little oil. The fishcakes are soft to handle, so use a fish slice to slide them into the pan and to turn. Fry the fishcakes over a medium heat for 3–4 minutes on each side until cooked through, golden and crispy.

6. Mix the mayo ingredients together to taste, and serve alongside the fishcakes.

Cook’s tip

• To make dried wholemeal breadcrumbs, put slices of stale wholemeal bread in a hot oven for 5–7 minutes until crisp then blitz in a food processor to make crumbs. Store in an airtight container or freeze.