Wild Alaska Salmon, with Chickpea & Mint Patties
These golden brown and crisp salmon patties are delightfully flavored. Spicy and minty, they are served with a cooling yogurt dip.
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
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.