Quinoa Salmon Cakes

Grains as Mains

https://www.cutoutandkeep.net/projects/quinoa-salmon-cakes • Posted by DK Books

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

You will need

2 x 213g can Salmon , drained, flaked, and pin boned 100 g Prepared Quinoa 2 Eggs , beaten 2 Garlic Cloves , crushed Grated zest of 1 Lemon 40 g Green Peppers , deseeded and finely chopped 1 tsp Freshly Ground Black Pepper Sea Salt 2 tbsp –3 tbsp Olive Oil 1 Lemon , cut into wedges, to serve

Project Budget

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Difficulty

Description

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

Instructions

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.

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.

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.