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. Main Print this recipe Details Number of ingredients: 9To prep: 25 MinutesServes: 4 (2 fishcakes per serve)To cook: 10 MinutesDifficulty: Average Nutrition per servingEnergy: 2282kJProtein: 33.1gFat - Total: 31.5g - saturated : 5.6gCarbohydrate: 28.3g - sugars: 2.0gFibre: 7.7gSodium: 442mg 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.
