Ingredients Jump to Instructions ↓

  1. 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon

  2. 400g can green lentils, rinsed and drained

  3. 400g can chick peas, rinsed and drained

  4. 1 medium courgette, grated

  5. 4 spring onions, finely chopped

  6. Finely grated rind and juice of 1 lime

  7. 1 egg, beaten

  8. Salt and freshly ground black pepper

  9. Olive oil, for brushing 200g (7oz) low fat plain yogurt

  10. 2 tbsp chopped fresh mint

  11. 2 tbsp chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Drain the canned salmon, discarding the liquid. Remove any skin and bones, then break half the salmon into chunks. Mash the remainder with a fork.

  2. Put the lentils and chick peas into a blender or food processor and blend until smooth. Tip into a bowl and mix in the mashed salmon and salmon chunks, courgette, spring onions, lime rind, lime juice and beaten egg. Season with salt and pepper. Shape the mixture into four large or eight small patties. Chill for 10 minutes.

  3. Preheat the grill. Arrange the patties on a baking sheet and brush with a little olive oil. Grill for 4 - 5 minutes on each side. Meanwhile, make the relish by mixing together the yogurt, mint and coriander.

  4. Serve the patties, accompanied by the relish.


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