You don’t need to cook Potatoes to make these fish cakes. Using Canned Chickpeas and Canned Salmon, these healthy fish cakes are quick and easy to make. No need to coat them with Egg and Breadcrumbs either. If you want to make these fish cake more nutritious, you can add finely chopped Vegetables such as Carrot and Broccoli.


4 Servings


1 can (400g) Chickpeas *drained and mashed
1 can (210g) Salmon *drained, boned removed if you prefer
1/2 Onion *grated OR very finely chopped
1 clove Garlic *grated
*Note: You can add some finely chopped Vegetables such as Carrot, Broccoli, Capsicum, Mushrooms, etc.
1 Egg
2 tablespoons chopped Parsley, Coriander, Dill, Basil, etc.
1/4 teaspoon Salt *You need to add more if Chickpeas and Salmon are not salted
1/4 teaspoon Ground Pepper OR Chilli
Your favourite Spices *Today I added 1/4 teaspoon Ground Cumin & 1/4 teaspoon Ground Coriander
1 to 2 tablespoons Oil for cooking

  1. If you grate Onion, a lot of water would come out. Drain to remove excess water but no need to squeeze.
  2. Use a fork to mash drained Chickpeas. Drained Salmon including bones and skin can be used, but you may prefer to remove bones and skin.
  3. Place all ingredients in a mixing bowl, mix well to combine, and form 8 patties. Heat Oil in a large frying pan over medium low heat, cook Patties until both sides are nicely browned.