Salmon and Pumpkin Patties with Butter Bean Salad

Makes 4 patties
Preparation time 25 minutes
Chilling time 30 minutes
Cooking time 25 minutes

200 g can pink salmon, drained
400 g can butter beans, drained
¹⁄³ cup mashed butternut pumpkin
2 spring onions, chopped
2 teaspoons rice bran
½ teaspoon gluten-free curry powder
1 tablespoon brown rice flour
2 teaspoons canola oil
80 g wild rocket

Butter Bean Salad
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 small red capsicum, chopped
½ small red onion, diced
1 small avocado, diced


  1. In a medium bowl, mash the salmon and ½ cup butter beans with a fork. (Reserve the remaining beans for the salad.)
  2. Mix in the pumpkin, spring onions, bran and curry powder. Divide the mix into 4 portions and shape each into a pattie about 8–9 cm across. Chill in the refrigerator for 30 minutes.
  3. Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper. Dust the patties with brown rice flour. In a large frying pan, heat the canola oil, add the patties and cook on a medium heat for 1 minute each side or until just golden brown. Place the patties on the baking tray and cook in the oven for 20–25 minutes or until firm.
  4. To make the Butter Bean Salad, whisk together the balsamic vinegar and oil. Combine the capsicum, onion, avocado and reserved butter beans in a small bowl. Toss with half of the balsamic dressing.
  5. Place the rocket in a bowl and toss with the remaining dressing. Divide the rocket equally among four serving plates, top each with a salmon pattie and a large spoonful of butter bean salad.

Note: To make the amount of mashed pumpkin you need for this recipe, boil, steam or microwave 100 grams peeled butternut pumpkin. Drain off any excess liquid and mash with a fork.

(Source: The Low GI Diet for Gluten-Free Cooking – Marsh, Brand Miller & Sandall; Hachette Australia 2010)

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