Home > Recipes > Salmon, white bean and dill fishcakes
Dill Fishcakes with salmon and white beans garnished with lemon wedges

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. 


Number of ingredients: 9

To prep: 25 Minutes

Serves: 4 (2 fishcakes per serve)

To cook: 10 Minutes

Difficulty: Average

Nutrition per serving

  • 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

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. Remove and drain
    the fishcakes on paper towel.