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
- 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.
- Put mix in bowl and shape about 18 balls, flattening them into patties. Dust lightly with flour.
- Heat oil in a large pan and fry patties for about 2 min. on each side, until golden brown.
- For dip: mix yogurt and cilantro.