1 400g can chickpeas
1 tsp ground cumin
1 tsp ground coriander
1 small red onion
2 cloves garlic
2 tbsp lemon juice
200 grams canned red salmon, drained
1 bunch coriander leaf, chopped
besan flour r wholemeal flour to dust
2 tbsp olive oil
Place the chickpeas, spices, onion, garlic and lemon juice in a food processor and process until smooth. In a bowl combine with the salmon and coriander.
Using your hands form 8 flat patties and lightly dust each side with besan flour.
Using a non stick pan, heat 1 tbs olive oil and cook 4 patties for 3 - 4 minutes each side. Repeat the process with the remaining 4 patties.
Note: Always include the bones when you're using canned salmon. A small can of red salmon contains ¼ recommended daily intake of calcium.