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.

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

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

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