Serves 6
1 x 418g cans red or pink wild Alaska salmon
2 x 400g cans chick peas, drained
1 small red onion, roughly chopped
3 large garlic cloves, roughly chopped
2 tsp ground coriander
1 medium red chillies, deseeded and roughly chopped
a handful of fresh mint leaves
1 tsps cumin seeds
1-2 tsps Tabasco pepper sauce
salt and freshly ground black pepper
plain flour, for dusting
olive oil, for frying
To serve:
1 x 150g pot natural yoghurt
2 tbsps chopped fresh coriander
1. Drain the salmon, remove skin and bones if desired, then tip the salmon into a blender and add the chick peas, onion, garlic, ground coriander, chilli, mint, cumin seeds, Tabasco sauce, salt and pepper. Whizz together for a few seconds, but do not over-blend
2. Tip the mixture into a bowl, then shape into about 18 balls, flattening them into patties. Dust lightly with flour
3. Heat some olive oil in a large frying pan and gently fry the patties for about 2 minutes on each side, until golden brown. (You may have to do this in batches.) Drain on kitchen paper
4. Make the coriander dip by mixing together the yoghurt and chopped fresh coriander. Serve with the patties, whilst they are still warm