Vegan Salmon Patties
1 can of chickpeas, drained and rinsed
1 cup of cooked quinoa
1/4 cup of chopped red bell pepper
1/4 cup of chopped red onion
2 tablespoons of nutritional yeast
2 tablespoons of fresh lemon juice
2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (flax egg)
2 tablespoons of chopped fresh dill
2 tablespoons of chopped fresh parsley
1 teaspoon of smoked paprika
1/2 teaspoon of sea salt
1/4 teaspoon of black pepper
1/4 cup of breadcrumbs (for coating)
2 tablespoons of olive oil (for frying)
In a large bowl, mash the chickpeas with a fork or potato masher until they are partially mashed but still have some texture.
Add the cooked quinoa, red bell pepper, red onion, nutritional yeast, lemon juice, flax egg, dill, parsley, smoked paprika, sea salt, and black pepper to the bowl. Mix well until all the ingredients are combined.
Form the mixture into patties using your hands. You should be able to make about 6 patties.
Place the breadcrumbs on a plate. Coat each patty in breadcrumbs, pressing lightly to make sure they adhere to the surface.
Heat the olive oil in a large skillet over medium heat. Add the patties to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
Once cooked, remove the patties from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the vegan salmon patties with your favorite sauce or toppings, such as vegan tartar sauce or a squeeze of fresh lemon juice.
They can be enjoyed on a bun as a burger or as a standalone patty.