Salmon, white bean and dill fishcakes
- 25 Minutes
- 4 (2 fishcakes per serve)
- 10 Minutes
- Energy 2282kJ
- Protein 33.1g
- Fat - Total 31.5g
- - saturated 5.6g
- Carbohydrate 28.3g
- - sugars 2.0g
- 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. Remove and drain
the fishcakes on paper towel.
Dietitian Notes / Recipe Tips
The mixture is naturally held together without egg, and therefore can easily break if not handled gently. A non-stick frying pan also helps prevent crumbling.
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
Disclaimer: The above recipe meets Diabetes NSW & ACT nutrient criteria. However, the opinions expressed in Good Carb’s book do not necessarily reflect the views of Diabetes NSW & ACT.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.