Salmon quinoa chickpea patties
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Prep Time
25 Minutes
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Cook Time
10 Minutes
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Yield
12
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Difficulty Level
Easy
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 1 x 95g can Safcol Salmon in Springwater, drained
- 1 cup cooked chickpeas, drained
- 6 spring onions, finely chopped
- 1½ cups cooked red quinoa
- ½ cup finely chopped fresh coriander
- 1 large egg
- ½ cup of fine polenta
- sea salt and freshly ground black pepper
- olive oil for shallow frying
- zest from 1 lemon
Instructions
- Drain the salmon. Place in a large bowl and flake it with a fork.
- Set the bowl aside. In a food processor add the cooked quinoa, chickpeas, egg, spring onions, lemon zest, coriander, salt and pepper. Process until dough starts to form.
- Vary the amount you process the quinoa and chickpeas depending on the texture you like. Add the contents of the food processor to the bowl with the salmon and mix together well. Check the seasoning and form into patties.
- Place the polenta on a large plate and roll each patty in polenta. Chill the patties for 15-30 minutes (this helps them hold together when you fry them).
- In a heavy frying pan heat the olive oil over medium heat. Place the salmon patties into the frying pan and cook for 2 – 4 minutes per side, until they are golden and crunchy. Serve with a garden salad and maybe a little chilli jam. Makes 10 to 14 depending on the size you prefer.
| Servings: | 4 |
| Ready in: | 35 Minutes |
| Course: | Snack, Comfort Food, Lunch, Dinner, Entreè, Finger Food |
| Recipe Type: | Fish Cakes & Fritters, Video Recipes |
| Ingredient: | Salmon |
Salmon quinoa chickpea patties
These salmon quinoa and chickpea patties make a terrific and easy-to-make snack. Quinoa and chickpeas have a delicious nutty flavour, they are full of plant proteins, and combined with flavor-filled salmon you can be sure you’re making your family and friends a meal that will not only taste amazing but will do them good as well. It’s healthy comfort food.
Did you know?
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes.
Chickpea is a key ingredient in hummus and chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa. The chickpea is important in Indian, Mediterranean and Middle Eastern cuisine. In 2018, India accounted for 66% of global chickpea production. Source: Wiki
