Chickpea and salmon cakes with broad beans
for 4 people
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 (Main) |
| 1 clove | Garlic |
| 2 Tbsp | Chopped coriander |
| 1 | Lime, zested and juiced |
| 2 | Spring onions, chopped |
| 1 | Egg |
| 2 Tbsp | Freshly grated ginger |
| 200 g | Smoked salmon, cooked (Main) |
| 1 drizzle | Oil, for cooking |
Broad beans
| 200 g | Broad beans |
| 2 Tbsp | Capers |
| 1 | Lime, zested and juiced, can be replaced with lemon |
| 1 Tbsp | Chopped coriander |
| 1 pinch | Fresh herbs, to garnish |
Directions
- 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.