Salmon & Chickpea Fritters
- Step 1
Place the chickpeas in a large bowl and mash, keeping some texture. Add egg and flour and mix until well combined.
- Step 2
Chop salmon into chunks and place in a food processor and mince. Transfer to a bowl and add carrots and chickpeas. Season with salt and pepper and mix until combined.
- Step 3
On a pre-heated fry-pan heat 2 tsp oil. Add ¼ cupfuls of salmon mixture to the pan. Cook for 2 mins each side or until golden and cooked through. Continue with remaining salmon mixture to make the rest of the fritters, adding a little more oil to pan as necessary.
- Step 4
Serve fritters with a dollop of yoghurt, lemon wedge and sprinkle with extra parsley and enjoy!
300g Tassal Tasmanian Fresh Salmon, skin-off
400g can chickpeas, rinsed, drained
2 eggs, whisked
½ cup wholemeal self-raising flour
3 large carrots, coarsely grated
1/3 cup natural yoghurt (90g), to serve
lemon wedges, to serve