Indian-Spiced Salmon & Chickpea Pancakes

• In a medium microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Microwave onion in 30 second bursts, until softened. • Add cucumber and a pinch of chilli flakes (if using), tossing to coat. Set aside.

• To a food processor, add chickpeas, the plain flour, water, egg, salt and curry powder. • Blitz until smooth. TIP: If you don't have a food processor, use a blender or stick blender instead.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Pour 1/2 cup of pancake batter into the pan, swirling slightly with the back of a spoon to spread into 15cm in diameter, 1cm thick pancakes. • Cook in batches, until golden, 2 minutes each side. • Transfer to a paper-towel lined plate and cover to keep warm (you should get 3-4 pancakes per person). TIP: Add more olive oil between batches!

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Pat salmon dry with paper towel and season both sides. 
• When oil is hot, cook salmon and Mumbai spice blend, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!