Salmon, white bean and dill fishcakes
These dill 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.
Ingredients
Ingredients
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
Method
- 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.