Ingredients

The following ingredients have 2 Servings
  • 1 6 ounce can salmon (in water)
  • 1 15 ounce can hearts of palm (drained and chopped)
  • 1 cup chickpeas
  • 1 egg
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon old bay seasoning
  • 1/4 cup gluten free flour or gluten free panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • For the aioli:
  • 1 lime (zested)
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoon extra virgin olive oil
  • handful cilantro (diced)

Instruction

  • In a large bowl combine crush chickpeas with a fork. Add salmon, hearts of palm, egg, 1 teaspoon lime juice, salt, old bay and flour. Mix until smooth.
  • In a small bowl combine the aioli ingredients, lime zest, tablespoon lime juice, cilantro, mayo and 2 tablespoon olive oil. Mix until smooth.
  • Form 6-8 round and flat patties out of the mix.
  • Heat 1 tablespoon olive oil over medium heat. Once hot and sizzling add patties, making sure not to overcrowd the pan.
  • Pan fry for a few minutes per side until browned. Repeat with remaining patties.
  • Serve with a dollop of the aioli.