Mix this stuff up, smack it into a patty and bake it! Freeze for a to-go snack/lunch that will defrost while you work.
Salmon, Chick Pea and Mint Patties
Canned salmon is a convenient source of omega-3 fatty acids and calcium (the bones in canned salmon are soft enough to eat). Alternatively, use left-over baked salmon.
1 can (14.75 oz.) chick peas, rinsed and drained (or 2 cups soaked and boiled)
1 small red onion, chopped
3 garlic cloves, minced
2 teaspoons medium curry powder
1 medium red chili, deseeded and minced
Handful of fresh mint leaves
1 teaspoon cumin seeds
1-2 teaspoons hot pepper sauce
Salt and freshly ground black pepper
All-purpose flour or corn meal, for dusting (optional)
Coconut oil or lard, for frying
- Place all ingredients in blender. Blend together for a few seconds. Do not over-blend.
- Shape mixture into 18 balls; flatten into patties. Dust lightly with flour or cornmeal.
- Heat coconut oil or lard in a large frying pan and gently fry patties for about 2 minutes on each side, until golden brown. Drain on paper towels.
- Serve with Coriander Dip (combine 1 cup full-fat yogurt with 2 tablespoons chopped fresh cilantro)