Salmon and Chickpea Patties

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prep-time  Prep Time: 10 mins | timer  Cook Time: 10 mins | Serves: 6

Emily Richards in the Kitchen Cropped

 

Recipe by: Emily Richards, Professional Home Economist

INGREDIENTS

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.

Salmon and Chickpea Patties Finalb

PREPARATION

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)

Calories

Fat

Saturated

Trans

Cholesterol

Sodium

Potassium

Calcium

184

6g

1g

0g

9mg

256mg

581mg

162mg

Carbohydrate

Fibre

Sugars

Protein

Vitamin A

Vitamin C

Calcium

Iron

22g

5g

1g

12g

50%

25%

16%*

25%

*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.