Salmon and chickpea patties

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Preparation time: 10mins
Cooking time: 10mins

Serves: 2/3 as a main


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 ΒΌ recommended daily intake of calcium.

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