These tasty recipe for salmon cakes contain mashed cannellini beans instead of potato giving them a lower glycaemic index rating. They are ideal family fare and a healthier alternative to fish fingers. Plus they make great leftovers for lunch. Alternatively, freeze the uncooked cakes in an airtight container to thaw and bake on another day. It doesn’t matter whether you use pink or red salmon – it depends on your budget (pink salmon is half the price of red salmon). This recipe has been adapted from the Glycaemic Index Foundation website.
- Serves: 4 (makes 8 fish cakes)
- Preparation time: 1 1/4 – 1 1/2 hours (preparation 20 mins; 30 mins chilling; 25 mins baking)
Cook’s tip: capers what are they? Good question! Capers are pickled flower buds. Tiny capers are picked from a shrub-like bush (Capparis spinosa), long before the buds ever flower. They are then dried in the sun and later brined or packed in salt. (To use capers in recipes it’s a good idea to rinse them first, to remove all the excess salt or brine.) Capers add a salty, pungent and vinegary punch to recipes.
Salmon & Cannellini Bean Cakes
- 2 x 400g (14 oz) cans cannellini beans, drained and rinsed
- 2 x 210g (7 oz) cans red or pink salmon, drained, skin discarded, flesh coarsely flaked, (retain any bones in the flesh as they add calcium to the cakes)
- 2 eggs, lightly whisked
- 5 spring onions, chopped
- 2 tablespoon fresh chopped chives (or parsley)
- 1 tsp finely grated lemon rind
- freshly ground black pepper, to taste
- 1⅓ cups breadcrumbs (from day-old multigrain or sourdough bread or use gluten free bread, crusts removed)
- dried packaged breadcrumbs (or gluten free packaged breadcrumbs)
- Preheat oven to 200ºC (400ºF). Line an oven tray with non-stick baking paper.
- Tear day-old bread into bite sized pieces and place into a blender and blitz until the bread pieces resemble fine crumbs.
- Place the beans in a medium-sized bowl and mash well with fork until creamy.
- Add the day old breadcrumbs, salmon, eggs, spring onions, chives and lemon rind and mix until well combined. Season with pepper.
- Shape the mixture into 8 even-sized cakes/patties (use 1/2 cup measure) (If you have children they would love to help here).
- Spread the dried breadcrumbs on a plate. Coat the cakes/patties with the breadcrumbs then place them on the lined tray and chill in the refrigerator for 30 minutes so that they will hold their shape during cooking.
- Bake for 25 minutes or until golden and thoroughly warmed through, turning them halfway through the cooking time so that they are crisp on both sides. Serve hot with zesty caper yogurt and veggies or a garden salad.
Tangy Caper Yoghurt
- ½ cup low fat plain yoghurt (low fat Greek yoghurt would give an extra zing!)
- 4 teaspoons capers, rinsed, chopped
- 3 teaspoons fresh lemon juice
- Combine the yoghurt, capers and lemon juice and mix well. Cover and place in the refrigerator until required.
- Delish factor: 4 out of 5 stars
- Unbaked salmon & cannellini bean cakes are suitable to freeze for up to 3 months in an airtight container