Salmon and Chickpea Patties
Prep Time: 10 mins | Cook Time: 10 mins | Serves: 6
1 can (213 g) wild red pacific/sockeye salmon, drained (with the bones)
1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
2 green onions, chopped
3 cloves garlic, minced and divided
2 tbsp (25 mL) light mayonnaise
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) dried marjoram leaves or dill weed
1 cup (250 mL) bran flakes, crushed
1 pkg (11 oz/300 g) baby spinach, rinsed with water clinging to leaves*
*The calcium in some foods such as spinach is not well absorbed, because of very high oxalate content, which binds the calcium.
In a large bowl, using a potato masher, mash together salmon, including bones, and chickpeas until fairly smooth. Stir in green onions, half of the garlic, mayonnaise, hot pepper flakes and marjoram.
Shape mixture into 6 patties and coat in bran flakes. Place on parchment paper lined baking sheet. Bake in preheated 425 F (220 C) oven for about 10 minutes or until heated through.
Meanwhile, in a large skillet wilt spinach with remaining garlic. Divide among plates and top with patties.
|Nutritional Information (per serving)|
*The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
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Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein, while including all four food groups in Canada’s Food Guide.