This was a tip from pal Adriano T. from a food community we’ve both joined. I adapted a little bit to my taste and you know what? They are super crunchy!!!
Despite its name, buckwheat is not wheat. It's gluten-free :)
1 TBS chickpea flour
½ tsp garlic powder
1 cup buckwheat, soaked for 24h and drained
fresh mint leaves, chopped, to taste
fresh parsley, chopped, to taste
dry oregano, to taste
Hymalaya salt, to taste
½ onion, chopped
250g wild salmon
TIP: After soaking buckwheat for 24 h, DON’T rinse it or remove that sticky salve, just drain the water.
Mix all ingredients in a bowl (except olive oil). Heat some olive oil in a large skillet over a medium heat. Once hot, add 1 TBS patties, shape & flatten them with the help of a spatula and cook for 4 minutes, flipping them halfway.
This yields a DAMN lot of patties, like around 15 if you make 1 TBS ones.