Wild Salmon, Chick Pea and Mint Patties

The cilantro dip really adds a lot to these tasty treats.

Prep time 30 minutes

2 cans (7.5 oz. each) traditional bone-in Wild Red Salmon or 2 cans Wild Red skinless, boneless salmon, drained and chunked

2 cups canned chick peas or cannelloni beans, rinsed and drained

1 small red onion, chopped

3 garlic cloves, minced

2 teaspoons medium curry powder

1 medium red chili pepper, deseeded and minced

Handful of fresh mint leaves

1 teaspoon cumin seeds

1/2 teaspoon organic cayenne pepper
Sea salt and organic black pepper
All-purpose flour, for dusting

Organic extra virgin olive or macadamia nut oil, for frying

Cilantro dip

1 cup plain low-fat yogurt 

2 Tablespoons chopped fresh cilantro

• Place salmon in blender; add chick peas or cannelloni beans, onion, garlic, curry powder, chili pepper, mint, cumin seeds, hot pepper sauce, salt and pepper. Blend together for a few seconds, but do not over-blend.


• Shape mixture into 18 balls; flatten them into patties. Dust lightly with flour.


• Heat olive oil in a large frying pan and gently fry patties for about 2 minutes on each side, until golden brown. (You may have to do this in batches.) Drain on paper towels.


• Mix together yogurt and chopped fresh cilantro. Serve with warm patties.

Nutrients per serving: 324 calories, 19g total fat, 3g saturated fat, 52% calories from fat, 41mg cholesterol, 20g protein, 19g carbohydrate, 6g fiber, 661mg sodium, 269mg calcium and 1.3g omega-3 fatty acids.