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 Wild
Alaska Salmon, Chick Pea and Mint Patties
Serves 6
Ingredients:
- 14.75 oz. Alaska canned or pouched salmon
- 2 cups canned chick peas or cannelloni beans, rinsed and drained
- 1 small red onion, chopped
- 3 garlic cloves, minced
- 2 tsp. medium curry powder
- 1 medium red chile, deseeded and minced
- Handful of fresh mint leaves
- 1 tsp. cumin seeds
- 1-2 tsp. Tabasco sauce
- Salt and freshly ground black pepper
- All-purpose flour, for dusting
- Olive oil, for frying
Condiment Ingredients:
- 1 cup plain low-fat yogurt
- 2 Tbsp. chopped fresh cilantro
Directions:
1. Drain the salmon, remove skin and bones if needed, then put the salmon
into a blender and add the chick peas or cannelloni beans, onion, garlic,
curry powder, chile, mint, cumin seeds, Tabasco sauce, salt and pepper.
Blend together for a few seconds, but do not over-blend.
2. Put the mixture into a bowl, shaping into about 18 balls, flattening
them into patties. Dust lightly with flour.
3. Heat some olive oil in a large frying pan and gently fry the patties
for about 2 minutes on each side, until golden brown. (You may have
to do this in batches.) Drain on paper towels.
4. Make the coriander dip by mixing together the yogurt and chopped
fresh cilantro. Serve as a side with the patties, while still warm.
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