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.
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