Fish cakes are always available in the freezer section in most 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 will know I have a slight chickpea obsession ;) and so I've replace the stodgy potato with the great garbanzos and replaced the breadcrumbs with almond meal making them a truly healthylicious protein packed fish cake.
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 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.
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.
You will need:
2 fillets of salmon
1 ½ cups of pre soaked chickpeas, rinsed and drained.
1 cup of almond meal
½ cup of chickpea flour
¼ cup of chopped parsley
¼ cup of chopped chives
The juice and zest of 1 lemon
1 beaten egg
1 tablespoon of mustard
1 teaspoon of garlic granules
1 teaspoon of thyme
1 teaspoon of turmeric
1 teaspoon of salt plus extra for seasoning
½ teaspoon of black pepper plus extra for seasoning