Copyright John Paul Urizar
www.johnpaulurizar.com.au
When there's nothing left in the fridge but some greens (the must have in everyone's fridge) you can still guarantee a healthy meal in minutes with this easy mid week meal. To make them easier and suitable for people with gluten intolerance, I've chosen not to bind them with breadcrumbs, but they are quite moist so handle them with care.
Place the chickpeas, spices, onion, garlic, chilli 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.
Serve with a fresh green salad and dill and caper dressing.
Makes 8 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.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1189 kj |
| Calories | 284 kcal |
| Fat | 16.5 g |
| Saturated Fat | 2.8 g |
| Total Carbohydrate | 18.4 g |
| Total Protein | 15.3 g |
| Fibre | 0.8 g |
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