Beans, Leek, and Dill
This week I’ve felt that Spring has truly arrived. I have been craving light, fresh flavours and the beautiful, vibrant greens that always come this time of the year. These Salmon Fishcakes fit the bill perfectly. They are lighter than the traditional kind, bound together with mashed cannellini beans instead of potato. The salmon is mixed with buttery leeks, piquant capers, and fresh dill to create a light and balanced fishcake. I served them with spring greens that I pepped-up a little with shallot, Dijon mustard and lemon juice for a simple supper. However, you could dress these up or down for any occasion.
Here are a few ideas:
- Fancy Brunch: Serve the fishcakes topped with a runny poached egg, a little lemon butter sauce, and crunchy asparagus.
- Elegant Canapes: Make mini versions, top with a little peppered sour cream, crispy capers and a frond of dill.
- Alternative Burger: Make a thicker pattie, serve it in a floured bun with some crisp lettuce, tomato, and tartare sauce.
- Light Lunch– Serve the patties with a leafy citrus-dressed salad and sliced hard-boiled egg.
How To Make -Salmon Fishcakes
These fishcakes are very simple to make in a food processor. Simply pulse the beans to a coarse mash and remove them from the machine. Add the skinless salmon, pulse to a coarse mince. Then combine everything together with a spatula and form the mixture into patties. A brief chill in the fridge will help keep the fishcakes together when frying.
I don’t put everything in the food processor together because the mixture will become too smooth. If you prefer that, then go right ahead and chuck everything in at once.
Using beans instead of potato in this recipe really adds a nutritional punch without compromising texture or flavour. The beans have plenty of plant protein that promotes the production of muscle, hair, nails, and skin. Beans are also helpful when trying to lower blood pressure due to their magnesium and potassium content. They are also packed full of folate! All in all, everyone should eat more beans!
Spring Salmon Fishcakes
Lighter salmon fishcakes recipe - made with cannellini beans, sauteed leeks, dill and capers for a healthy, nutritious Spring Dinner or Lunch.
- 350g skinned salmon fillet cut into cubes
- 400g can of Cannellini beans (230g drained weight)
- 1 Large Leek (white part only) - Sliced into 5mm rounds and washed thoroughly.
- Dill - a small bunch - finely chopped.
- 1 Lemon - zest only
- 25g Capers- Finely chopped
- Salt and freshly ground black pepper
- A little Butter and Oil for frying
Begin by sauteeing the leeks in butter with a little butter and salt. Cook the leeks without browning until they are very soft - around 20/30 minutes. The salt will help draw water out and make the leeks cook quicker. Add a tbsp or two of water if the leeks are browning too much.
Drain the beans and rinse them. Allow them to drip dry whilst you wait for the leeks to cook.
When the leeks are soft, spread on a plate lined in kitchen towel to drain any excess moisture or grease and allow to cool to room temperature.
Place the beans in a food processor and pulse to a coarse mash. Remove the bean mash from the processor and place it in a large bowl.
Add the dill, sauteed leeks, lemon zest and capers to the bean mash and season with salt and pepper. Mix everything well.
Place the chunks of salmon in the food processor (no need to clean the bowl) and pulse into a medium mince.
Add the minced salmon to the bean mixture and incorporate everything together.
Shape the mixture into patties and chill on a baking paper-lined tray for 15 minutes,
Heat a frying pan and add butter and little oil for frying the fishcakes. Fry the fishcakes over medium heat for 2-3 minutes a side until golden.
Serve as desired.
To check the seasoning of the fishcakes fry a little teaspoon-sized amount and taste it. Adjust the seasoning if necessary.