A big thank you goes to my friend Angela Phillips-Gow for finding this lovely recipe on Diabetes Australia. These dill fishcakes taste as good as they look. Delicate yet flavorsome, they are even more delicious when served with lemon juice-flavored yoghurt and finely chopped chives. Enjoy!
Ingredients:
- 500g (just over one pound) 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 (one 15 oz can) 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
Preparation:
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.
Blessed be... and happy cooking!