Quinoa Salmon Cakes
Extract from Grains as Mains • By Jodi Moreno and Sarah W. Caron • Published by DK Books
About
Grains as Mains
A fresh take on fish cakes, the peppers and quinoa add a whole new dimension to this quick recipe. Serve these easy-to-make cakes with a light tossed salad for a delicious and filling meal.
SERVES 4 · PREP 10 MINS, PLUS CHILLING · COOK 20 MINS
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Cat Morley added Quinoa Salmon Cakes to Recipes to try
20 Jun 21:55
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Lorrie B. added Quinoa Salmon Cakes to food
23 May 19:37
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Kay Bay favorited Quinoa Salmon Cakes
09 Apr 15:37
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Chudames favorited Quinoa Salmon Cakes
07 Apr 19:42
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DK Books published her project Quinoa Salmon Cakes
07 Apr 06:00
You Will Need
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Step 1
Place the salmon, quinoa, eggs, garlic, lemon zest, green peppers, and black pepper in a large bowl. Season to taste with sea salt and mix well until fully incorporated.
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Step 2
Divide the mixture into eight equal-sized portions. Gently form each portion into a patty-like shape. Place the cakes on a plate and chill in the fridge for about 15 minutes.
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Step 3
Heat the oil in a large frying pan over a medium heat. Gently place the cakes in the pan and fry for 4 minutes on each side,
until golden brown and cooked through.
Do this in batches to avoid overcrowding the pan. Remove from the heat and serve hot with lemon wedges and a watercress salad.GRAIN EXCHANGE
For a change, try replacing the quinoa with the same amount of prepared millet and cook in the same way.why not try...
For a variation, add cooked white crab meat or tuna instead of the salmon and cook as given in the recipe.
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