Wild Alaska Salmon, Lentil and Chickpea Patties

This simple yet delicious wild Alaska salmon recipe. Fun for all the family to make, these tasty wild Alaska salmon, lentil and chickpea patties are packed full of flavour and highly nutritious – healthy alternatives never seemed so appealing!

Serves: 4

Preparation time: 15 minutes
Cooking time: 12 minutes


1 x 416g or 2 x 213g cans red wild Alaska salmon
1 x 400g can green lentils, rinsed and drained
1 x 400g can chickpeas, rinsed and drained
1 medium courgette, grated
4 spring onions, finely chopped
Finely grated rind and juice of 1 lime
1 egg, beaten
Salt and freshly ground black pepper
Olive oil, for brushing

200g (7oz) low fat plain yogurt
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander

1. Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break half the salmon into chunks. Mash the remainder with a fork
2. Put the lentils and chickpeas 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 to 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