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Salmon Chickpea Burgers

Imperial
 Ingredients
1 can (213g)   Gold Seal sockeye salmon, drained
1 tbsp.
Vegetable oil for cooking
1
 Small onion, finely chopped
½ (125ml)  
 Panko bread crumbs or non-gluten bread crumbs
1 
 Egg
½ cup (125ml)  
 Cooked chickpeas

Juice of 1/2 lemon
¼ cup (65ml)
Diced roasted red pepper

Salt and pepper to taste

  • Chef's Tips

    Serving the burgers with fresh cut cucumbers and shredded carrots makes this a home run!

    Directions

    1. In a large bowl add together salmon, onion, bread crumbs, chickpeas, egg, lemon juice and red pepper and stir until well blended.Place in refrigerator for 15 minutes.
    2. Remove from refrigerator and form into 4 large patties or 8 smaller patties.
    3. Over medium high heat, pour oil in pan and warm 1 minute.Place patties in pan fry and cook on each side for 2-3 minutes or until golden brown.

  • YIELD:

    Serves 4

    TIME:

 

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