Chickpea and salmon cakes with broad beans
Photo by Babiche Martens
Broad beans are one of my favourite vegetables. They are always in the freezer and only take minutes to prepare. They are a good accompaniment to these salmon cakes, adding fresh colour, texture and taste. The chickpea cakes are not only gluten-free but really simple. Any leftovers are great mashed into a sandwich with a fresh chopped tomato, lettuce and aioli.
Chickpea and salmon cakes
|400 g||Chickpeas, tinned: drained and rinsed|
|2 Tbsp||Chopped coriander|
|1||Lime, zested and juiced|
|2||Spring onions, chopped|
|2 Tbsp||Freshly grated ginger|
|200 g||Smoked salmon, cooked|
|1 drizzle||Oil, for cooking|
|200 g||Broad beans|
|1||Lime, zested and juiced, can be replaced with lemon|
|1 Tbsp||Chopped coriander|
|1 pinch||Fresh herbs, to garnish|
- Place the chickpeas, garlic, coriander, lime, spring onions, egg and ginger in a food processor. Season with salt and pepper. Blitz until well combined. Add the salmon and blitz a little but don’t allow it to break up too much.
- Form the mixture into eight cakes and refrigerate until needed.
- Bring a pot of salted water to the boil. Plunge the broad beans into the water for four minutes, then drain. Remove the skins.
- Mash the beans roughly with a fork then add the capers, lime, coriander, salt and pepper.
- Heat a little oil in a frying pan. Cook the cakes for 3 minutes on each side until lightly browned. Serve with the broad beans.
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