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1. In a small bowl, combine the mayonnaise, milk, lemon zest, lemon juice and ground cumin. Set aside.
2. Partially mash the chickpeas in a medium sized bowl.
3. Add the onion, red pepper, bread crumbs and salmon to the mashed chickpeas.
4. In a small bowl, combine parsley, lemon juice, ground cumin and egg substitute.
5. Mix thoroughly.
6. Add egg mixture to the salmon.
7. From the mixture make 12 - 3/4 inch thick patties.
8. Coat a large non-stick skillet with cooking spray and heat over medium-high.
9. Cook the patties for 4 minutes on each side or until golden brown.
10. Repeat as necessary and serve with the sauce.
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