Chickpea and salmon cakes with broad beans
( SERVES 4 )
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.