Salmon chickpea fishcakes
Fish cakes are always available in supermarkets, and can be a lovely choice on a restaurant menu. However, I hate it when they are mostly made up of white potato and covered in a thick carpet of breadcrumbs. Most of you may know I have a slight chickpea obsession ;) and so I've replaced the stodgy potato with the great garbanzos and replaced the breadcrumbs with almond meal making them a truly healthylicious protein packed fish cake.
- 2 Fresh salmon fillets
- 1 1/2 cup Chickpeas
- 1 cup Almond meal
- 1/2 cup Chickpea flour
- 1/4 cup Fresh parsley
- 1/4 cup Fresh chives
- 1 Lemon
- 1 Egg
- 1 tbsp Mustard
- 1 tsp Garlic granules
- 1 tsp Dried thyme
- 1 tsp Turmeric powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- Coconut or olive oil
- Preheat your oven to 200C
- Season your salmon fillets with a sprinkle of salt and pepper.
- Wrap your salmon in tinfoil and bake in the hot oven for 15 to 20 minutes or until cooked all the way through.
- Allow to cool.
- In a food processor add the chickpeas, chives, lemon juice and zest.
- Pulse a few times to get a rough mixture, you don't want to make hummus.
- In a bowl add the beaten egg, turmeric, salt, pepper, thyme, garlic, mustard and parsley and whisk together.
- Add the chickpea mixture to the bowl and mix it all together.
- Flake your cooled salmon into the chickpea mixture and lightly fold it all in.
- Add the chickpea flour and gently mix it in.
- Line a plate or tray with parchment paper.
- Add the almond meal to a dish and season with salt and pepper.
- Scoop the cake mixture out into your hand and form into patties.
- Cover each patty in the seasoned almond meal.
- Put the patties on your lined tray and refrigerate for at least an hour to firm up.
- Heat a frying pan on medium high with enough olive oil covering the bottom of the pan.
- Fry the fishcakes for 2 or 3 minutes on each side or until golden.
- I like to serve these lovely cakes hot with mashed peas and lemon wedges.