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
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
- 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.
- Shape the mixture into patties using about ¹⁄³ cup of the
mixture for each, and press into
the burghul to coat.
- Heat 1 tablespoon of the oil in a large non-stick
pan over medium heat.
- Cook the fishcakes in batches, adding more oil as necessary,
for about 3 minutes on each side or until golden brown. Remove and
the fishcakes on paper towel.