Free Healthy Recipe - Spicy Salmon and Chickpea Patties with Dill and Caper Dressing

Dairy free, Gluten free, Low fat, Low GI, Wheat Free

Copyright John Paul Urizar

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.

1 400g can chickpeas
1 small red onion
2 cloves garlic
2 small red chillies
2 tbsp lemon juice
200 grams canned salmon, drained
1 bunch coriander leaf, chopped
besan flour to dust
2 tbsp olive oil

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

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 10 mins
Ready in: 25 mins

Suitable for:
Dinner, Lunch, Snack
See also:
Dill and Caper dressing
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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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