Salmon, bean and pea fishcake bites

Method

1. Preheat the oven to 190°C/Fan 170°C.
2. Wrap the salmon in a loose foil parcel with a splash of water. Place in the oven and bake for 15−25 minutes, depending on how you prefer your salmon cooked. Leave to cool.
3. Transfer the salmon to a large bowl and shred, discarding any skin and bones. Add the lemon zest, half the lemon juice and black pepper, and stir through.
4. Place the butter beans and petits pois into a food processor and pulse to break down a little. Then, adding a little at a time, mix it with the salmon.
5. When all of the beans and salmon are combined, add the egg and mix thoroughly. Refrigerate until needed.
6. Preheat the oven to 220°C/Fan 200°C.
7. Divide the mixture into 20 – about 40g each – and roll into balls. Roll each ball in the breadcrumbs and place onto a lined tray.
8. Place the fishcakes in the oven for about 20 minutes, turning halfway through.
9. Spoon the capers into a small bowl and mash with the back of a spoon. Add the yoghurt and remaining lemon juice, and mix thoroughly.
10. Remove the fishcakes from the oven and serve with the yoghurt dip.