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.
SALMON CAKES RECIPE WITH CHICKPEAS AND BROAD BEANSServes 4
Cakes• 400g tin chickpeas, drained and rinsed• 1 clove garlic• 2 Tbsp chopped coriander• Zest and juice of 1 lime• 2 spring onions, chopped• ½ tsp salt and pepper• 1 egg• 2 tsps freshly grated ginger• 200g cooked smoked salmon• Oil for cooking
Broad beans• 200g broad beans• 2 Tbsp capers• Zest and juice of 1 lime or lemon• 1 Tbsp chopped coriander• Salt and freshly ground pepper• Fresh herbs for garnish
1. 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.
2. Form the mixture into eight cakes and refrigerate until needed.
3. Bring a pot of salted water to the boil. Plunge the broad beans into the water for four minutes, then drain. Remove the skins.
4. Mash the beans roughly with a fork then add the capers, lime, coriander, salt and pepper.
5. 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.
