Salmon Cakes Recipe with Chickpeas and Broad Beans

Try this delicious salmon cakes recipe by Angela Casley

Salmon cakes with chikpeas and broad beans. Picture / 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.

Serves 4

• 400g tin chickpeas, drained and rinsed
• 1 clove garlic
• 2 Tbsp chopped coriander
• Zest and juice of 1 lime
• 2 spring onions, chopped
• ½ tsp salt and pepper
• 1 egg
• 2 tsps freshly grated ginger
• 200g cooked smoked salmon
• Oil for cooking

Broad beans
• 200g broad beans
• 2 Tbsp capers
• Zest and juice of 1 lime or lemon
• 1 Tbsp chopped coriander
• Salt and freshly ground pepper
• Fresh herbs for garnish

1. 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.

2. Form the mixture into eight cakes and refrigerate until needed.

3. Bring a pot of salted water to the boil. Plunge the broad beans into the water for four minutes, then drain. Remove the skins.

4. Mash the beans roughly with a fork then add the capers, lime, coriander, salt and pepper.

5. 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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New Zealand Herald

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