Name: Salmon patties with avocado and dill salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 400 gram can chickpeas, rinsed, drained; 415 gram can red salmon, drained, flaked; 3 green onions (green shallots), sliced thinly; 1 trimmed (100g) stalk celery, chopped finely; 1 medium (120g) zucchini, grated coarsely; 1 egg, beaten lightly; 1/2 cup (75g) plain flour; 1 tablespoon olive oil; Avocado and dill salsa; 1 medium (240g) avocado, chopped coarsely; 2 medium (150g) egg tomatoes, chopped coarsely; 2 tablespoon lemon juice; 2 teaspoon olive oil; 1 tablespoon chopped fresh dill

Salmon patties with avocado and dill salsa

Power load meal time on any day of the week, whipping up these light and fresh salmon and vegetable patties drizzled with a nutritious herb salsa.

Salmon Patties with Avocado and Dill Salad

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Serves 6

Prep

20M

Cook

10M

Total

30M

Ingredients

400 gram can chickpeas, rinsed, drained

415 gram can red salmon, drained, flaked

3 green onions (green shallots), sliced thinly

1 trimmed (100g) stalk celery, chopped finely

1 medium (120g) zucchini, grated coarsely

1 egg, beaten lightly

1/2 cup (75g) plain flour

1 tablespoon olive oil

Avocado and dill salsa

1 medium (240g) avocado, chopped coarsely

2 medium (150g) egg tomatoes, chopped coarsely

2 tablespoon lemon juice

2 teaspoon olive oil

1 tablespoon chopped fresh dill

Method

1.Process chickpeas until they resemble fine breadcrumbs.

2.Combine chickpeas, salmon, onions, celery, zucchini and egg in a large bowl. Stir until well combined. Using your hands, shape salmon mixture into six to eight patties. Coat each patty with flour, shaking off excess.

3.Heat oil in a large frying pan; cook patties, in batches, until browned both sides and heated through.

4.Meanwhile, to make avocado and dill salsa, combine all ingredients in a small bowl.

5.Serve patties with avocado and dill salsa and a green salad, if desired.

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