About the Recipe
A classic, redone!
Ingredients
400g canned salmon, drained (Good Fish brand)
400g canned chickpeas, drained
2 large eggs
1 small onion, finely diced
1/2 tsp sea salt
1/4 tsp black pepper
1 cup quinoa flakes (for the mix and the crumb)
1 cup almond meal (for the mix and the crumb)
2 tbsp olive oil, for frying
Preparation
Drain the salmon well and flake it into a large mixing bowl, checking for any bones or skin you don't want in there.
Add the chickpeas to the bowl and smash with a fork until mostly mashed, some texture is fine.
Add the eggs, onion, salt and pepper to the bowl and mix well to combine.
Add half the quinoa flakes and half the almond meal to the bowl and mix through until the mixture holds together when pressed.
Shape the mixture into 8 even patties with your hands.
Combine the remaining quinoa flakes and almond meal on a plate, then press each patty into the mixture to coat both sides.
Place the patties in the fridge for 15 minutes to firm up before cooking.
Heat the olive oil in a large pan over medium heat. Cook the patties for 3-4 minutes each side, until golden and heated through.
Serve warm with a squeeze of lemon and a side salad or greens.