These egg free, gluten free salmon cakes were an experiment gone amazing. I can't wait to try them again.
- 1 15-oz can salmon
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup chickpea flour
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon sugar
- oil for frying
Mix all ingredients except for oil in a bowl, add just enough water to allow the mixture to bind together.
Heat pan with oil, it is best to have a nice thick layer of oil, it actually uses less this way. Once hot, form a pattie with your hands and place in the hot oil. Do not overcrowd the pan. Once you begin to see browning on the bottom, flip it over and cook other side until golden. Remove to drain on paper towels.
Serve with tamarind sauce or yogurt raita.