Salmon & white bean fish cakes

  • 25 mins cooking
  • Serves 1
  • Print


  • 400 gram can butter beans, rinsed, well drained
  • 1 tablespoon store-bought pesto, plus extra to serve
  • 2 teaspoons Dijon mustard
  • 180 gram salmon cooked, flaked skin removed
  • 2/3 cup (50g) panko breadcrumbs
  • 1/4 cup (60ml) vegetable oil to shallow fry
  • Steamed green beans, mayonnaise, lemon wedges to serve


  • 1
    Place beans, pesto and mustard in a medium bowl, crushing with a fork until mostly smooth. Add salmon and half the breadcrumbs. Season and mix well to combine.
  • 2
    Divide into 6 x ¼ cup-sized patties and press into remaining breadcrumbs. Freeze for 10 minutes, to firm up.
  • 3
    Heat oil in a medium non-stick frying pan over medium heat. In two batches, cook fish cakes for 3 minutes each side or until golden. Serve with extra mayonnaise, pesto, steamed greens and lemon wedges.


You can steam your salmon and flake it, or pan fry in a little oil. For a faster option, try using a fillet of hot- smoked salmon. The fish cakes can be made ahead of time and refrigerated. You can also grill the fish cakes. Place on a baking tray lined with lightly greased foil. Spray fish cakes with oil and place under the grill for 1 to 2 minutes each side or until golden.