Salmon is my favourite type of fish, and I also love chickpeas so these wild alaska salmon, lentil and chickpea patties look great! This recipe makes a change from my usual ways of eating salmon and is kid-friendly too

salmonlentilpatty

Preparation time: 15 minutes

Cooking time: 12 minutes

Serves: 4

Ingredients for the Wild Alaska Salmon, Lentil and Chickpea Patties

1 x 416g or 2 x 213g cans red wild Alaska salmon

1 x 400g can green lentils, rinsed and drained

1 x 400g can chickpeas, rinsed and drained

1 medium courgette, grated

4 spring onions, finely chopped

Finely grated rind and juice of 1 lime

1 egg, beaten

Salt and freshly ground black pepper

Olive oil, for brushing

For the Relish:

200g (7oz) low fat plain yogurt

2 tbsp chopped fresh mint

2 tbsp chopped fresh coriander

Method:

How to make the salmon lentil and chickpea patties

  • Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break half the salmon into chunks. Mash the remainder with a fork
  • Put the lentils and chickpeas into a blender or food processor and blend until smooth. Tip into a bowl and mix in the mashed salmon and salmon chunks, courgette, spring onions, lime rind, lime juice and beaten egg. Season with salt and pepper. Shape the mixture into four large or eight small patties. Chill for 10 minutes
  • Preheat the grill. Arrange the patties on a baking sheet and brush with a little olive oil. Grill for 4 to 5 minutes on each side. Meanwhile, make the relish by mixing together the yogurt, mint and coriander
  • Serve the patties, accompanied by the relish

Cook’s tip: These patties are delicious served in warm pitta bread, stuffed with salad. If you’d like to spice them up a bit, add a little finely chopped red or green chilli to the salmon mixture.

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Recipe credit: Alaska Seafood Marketing Institute / Photography credit: Steve Lee