Salmon and Chickpea Patties

Enjoy canned salmon for a family meal easily by extending it with canned beans. These easy cakes are great to enjoy over warm greens or tucked into a whole wheat bun as a burger.

1 can (213 g) wild red pacific/sockeye salmon, drained

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

¼ tsp (1 mL) hot pepper flakes

¼ tsp (1 mL) dry dill weed or dried marjoram leaves

1 cup (250 mL) bran flakes, crushed

1 pkg (11 oz/300 g) baby spinach, rinsed with water clinging to leaves

Directions at osteoporosis.ca

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