Here’s five simple, delicious and satisfying recipes from The Good Carbs Cookbook to keep you feeling fuller for longer
PREP: 25 minutes
COOKING TIME: 10 minutes
Saturated Fat: 2g
500g (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
400g (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
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.
2 Shape the mixture into patties using about ¹⁄³ cup of the mixture for each, and press into the burghul to coat.
3 Heat 1 tablespoon of the oil in a large non-stick pan over medium heat.
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.
5 Serve with lemon wedges, extra dill and, if liked, yoghurt flavoured with lemon juice and finely chopped chives.