BEANS

SALMON, WHITE BEAN AND DILL FISHCAKES

The appeal of fishcakes never diminishes, and if they look and taste as good as these, and are as good for you, may the appeal intensify. It is a delicate mixture naturally held together without egg, and therefore can easily break if not handled gently. A non-stick frying pan also helps prevent crumbling.

PREPARATION TIME: 25 minutes | COOKING TIME: 10 minutes | MAKES: 8

500 g (1 lb 2 oz) 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

400 g (14 oz) tin butterbeans, drained and rinsed

sea salt flakes and freshly ground pepper

1 cup (175 g/6 oz) fine burghul (bulgur)

¼ cup (60 ml/2 fl oz) olive oil

lemon wedges

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.

Serve with lemon wedges, extra dill and, if liked, yoghurt flavoured with lemon juice and finely chopped chives.

TIPS Fishcakes are the perfect example of a marriage of convenience when using tinned fish and beans. Tinned salmon can be a time-saving substitute, but make sure to drain it very thoroughly before using otherwise the mixture may crumble.

You can use polenta or panko breadcrumbs instead of burghul if you prefer.