SALMON & CHICKPEA FRITTERS
- 260g Tassal Fresh Tassie Salmon, skin-off
- 400g can chickpeas, rinsed, drained
- 2 eggs, whisked
- ½ cup wholemeal self-raising flour
- 3 large carrots, coarsely grated
- 1/3 cup natural yoghurt (90g), to serve
- lemon wedges, to serve
- Place the chickpeas in a large bowl and mash, keeping some texture. Add egg and flour and mix until well combined.
- Chop salmon into chunks and place in a food processor and mince. Transfer to a bowl and add carrots and chickpeas. Season with salt and pepper and mix until combined.
- On a pre-heated fry-pan heat 2 tsp oil. Add ¼ cupfuls of salmon mixture to the pan. Cook for 2 mins each side or until golden and cooked through. Continue with remaining salmon mixture to make the rest of the fritters, adding a little more oil to pan as necessary.
- Serve fritters with a dollop of yoghurt, lemon wedge and sprinkle with extra parsley and enjoy!
The types of fat we eat have been linked to the way we feel for many years and now we know that it is the long chain polyunsaturated fatty acids; DHA and EPA, naturally found in salmon, which studies have shown play a key role in facilitating cellular communication and enhancing brain function. Not only is DHA a major structural component of the brain but Omega-3 fats have also been shown to be involved in the growth of new brain cells. Studies have also shown that individuals who consume oily fish regularly have less cognitive delay as they get older. This means that for a Super Happy, healthy brain, getting the whole family hooked on Omega-3 packed salmon is a no brainer.