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Preparation Method

Prep finely chopped dill butterbeans, drained and rinsed Step 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. Step 2 Shape the mixture into patties using about ¹⁄³ cup of the mixture for each, and press into the burghul to coat. Step 3 Heat 1 tablespoon of the oil in a large non-stick pan over medium heat. Step 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. source: diabetesaustralia.com.au