Salmon, White Bean and Dill Fishcakes
- 35 mins
- 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
- 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.
Recipe from the Good Carbs Cookbook by Dr. Alan Barclay, Philippa Sandall, and Kate McGhie Murdoch