Wild Alaska Salmon, with Chickpea & Mint Patties

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

These golden brown and crisp salmon patties are delightfully flavored. Spicy and minty, they are served with a cooling yogurt dip.

Ingredients

14.75 oz. Alaska canned or pouched salmon
2 cups canned chickpeas, rinsed, drained
1 small red onion, chopped
3 garlic cloves, minced
2 tsp. med. curry powder
1 med. red chile, deseeded, minced
Handful of fresh mint leaves
1 tsp. cumin seeds
1-2 tsp. Tabasco pepper sauce
Salt and freshly ground pepper
All-purpose flour, for dusting
Olive oil, for frying

For Coriander dip:
1 cup plain low-fat yogurt
2 tbsp. chopped fresh cilantro

Steps

1. Drain salmon, remove skin and bones if needed. Put into blender and add peas, onion, garlic, curry powder, chile, mint, cumin, Tabasco, salt, and pepper. Blend for a few sec.

2. Put mix in bowl and shape about 18 balls, flattening them into patties. Dust lightly with flour.

3. Heat oil in a large pan and fry patties for about 2 min. on each side, until golden brown.

4. For dip: mix yogurt and cilantro.

More From FoodService Director

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources