Bean Fishin'

Our Friday seafood dish-Fish Cakes-is made with 1 cod fillet and 1 flounder fillet.  The bean salad has fresh green beans, and three dried bean varieties.  I love the variety  in this light, not-so-hard dinner to begin the weekend!  The fish cake is inspired by Food and Wine's "Market Math" recipe for Shrimp Cakes.

Fish Cakes

(Serves 2)

Mix in food processor:
1-5 ounce flounder fillet
1-4 ounce cod fillet
1 egg
1/2 shallot
1 teaspoon lemon zest
1/3 cup wheat germ
1/2 teaspoon paprika
Fresh ground pepper
Mrs. Dash
Form patties. (I made 4 small patties)

Cook in saucepan with olive oil.
1 teaspoon olive oil
Turn after 4 minutes.

The bean salad is inspired by Eating Well. 

Four Bean Salad

(Serves 4)

Cook beans in water on the stovetop.
2 cups fresh green beans, ends snipped

Add frozen beans to green bean water and stir long enough to thaw the dried beans.
1/2 cup black beans, cooked, frozen without salt
1/2 cup garbanzo beans, cooked, frozen without salt
1/2 cup kidney beans, cooked, frozen without salt
Drain.

Stir in:
4 radishes, sliced
1/3 cup grape tomatoes, halved

Mix in grinder.  (I use a spare coffee grinder)
1/2 shallot
2 tablespoons fresh basil
1 tablespoon canola oil
1 tablespoon red wine vinegar
1 teaspoon whole mustard seed
Serve dressing with beans.