ALASKA SALMON, CHICK PEA AND MINT PATTIES

30 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
2 cups canned chick peas or cannellini beans, rinsed and drained
1 small red onion, chopped
3 garlic cloves, minced
2 teaspoons medium curry powder
1 medium red chile, 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, for dusting
Olive oil, for frying

Place Alaska salmon in blender; add chick peas or cannellini beans, onion, garlic, curry powder, chile, mint, cumin seeds, hot pepper sauce, salt and pepper. Blend together for a few seconds, but do not over-blend. Shape mixture into 18 balls; flatten them into patties. Dust lightly with flour. Heat olive oil in a large frying pan and gently fry patties for about 2 minutes on each side, until golden brown. (You may have to do this in batches.) Drain on paper towels.

Makes 6 Servings.

CORIANDER DIP

1 cup plain low-fat yogurt
2 Tablespoons chopped fresh cilantro

Mix together yogurt and chopped fresh cilantro. Serve with warm patties.

Nutrients per serving: 324 calories, 19g total fat, 3g saturated fat, 52% calories from fat, 41mg cholesterol, 20g protein, 19g carbohydrate, 6g fiber, 661mg sodium, 269mg calcium and 1.3g omega-3 fatty acids.