Avocado and dill salsa

Process chickpeas until they resemble fine breadcrumbs.

Combine chickpeas, salmon, onions, celery, zucchini and egg in a large bowl. Stir until well combined. Using hands, shape salmon mixture into six to eight patties. Coat each patty with flour, shaking off excess.

Heat oil in a large frying pan; cook patties, in batches, until browned both sides and heated through.

To make the avocado and dill salsa, combine all ingredients in a small bowl.

Serve patties with avocado and dill salsa, green salad, if desired.

Not suitable to freeze or microwave. Nude Nutritionist's easy teriyaki salmon with crispy Brussels sprouts
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