Salmon, White Bean and Dill Fishcakes

These fishcakes are delicate and flavoursome. They are even more delicious when served with lemon juice, yoghurt and finely chopped chives.
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  • 4
  • 9
  • 35 mins
Nutrition per serve
  • Energy 2282kj
  • Protein 31.1g
  • Carbohydrate 28.3g
  • Total fat 31.5g
  • Saturated fats 5.6g
  • Dietary fibre 7.7g
  • Sodium 442mg


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


  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.

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Provider Acknowledgement

Recipe from the Good Carbs Cookbook by Dr. Alan Barclay, Philippa Sandall, and Kate McGhie Murdoch 

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