1. Mix the salmon and chickpeas in a medium sized bowl. Occasionally break up the chick peas, leaving some whole and some in pieces. Add the bread crumbs, herbs and spices and egg and mix until combined. Refrigerate for 10 minutes.
2. In a large heavy skillet or sauté pan over low heat, melt 2 tablespoons of ghee and ½ cup of grapseed oil. When the oil is hot turn the heat to medium and add the salmon patties. Fry them on both slides until slightly brown. (The goal is to brown them only – they will cook through in the oven).
3. Once browned, drain on a paper towel and add them to a 400 oven to finish cooking, about 5 minutes. Serve with mango salsa.
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