Salmon, White Bean and Dill Fishcakes

Serves 4 (2 fishcakes per serve)

These fishcakes taste as good as they look. Delicate yet flavoursome, they are even more delicious when served with lemon juice-flavoured yoghurt and finely chopped chives.



Images and recipes from the Good Carbs Cookbook by Dr. Alan Barclay, Philippa Sandall, and Kate McGhie Murdoch Books, RRP $ 39.99 Photography by Alan Benson


500g best market value skinless salmon

1 teaspoon tiny salted capers, rinsed

2 tablespoons finely chopped dill or parsley, plus extra to serve

1 tablespoon Dijon mustard

400g tin butterbeans, drained and rinsed

sea salt flakes and freshly ground pepper 

1 cup (175g) fine burghul (bulgur)

¼ cup (60 ml) olive oil

Lemon wedges

Cooking instructions

  1. Roughly cut the salmon into chunks, check for fine bones and put in a food processor with the capers, dill, mustard, butterbeans, salt and pepper, and pulse until just combined.
  2. Shape the mixture into patties using about ¹⁄³ cup of the mixture for each, and press into
    the burghul to coat. 
  3. Heat 1 tablespoon of the oil in a large non-stick
    pan over medium heat.
  4. Cook the fishcakes in batches, adding more oil as necessary, for about 3 minutes on each side or until golden brown. Remove and drain
    the fishcakes on paper towel.

Preparation Time: 35 minutes mins

Nutritional Information:

Energy (kJ)


Protein (g)


Fat  - Total (g)


-  Saturated fat (g)


Carbohydrate      - Total (g)


- Sugars (g)


Fibre (g)


Sodium (mg)


Salmon, White Bean and Dill Fishcakes

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