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Quinoa Salmon Cakes

Extract from Grains as Mains • By Jodi Moreno and Sarah W. Caron • Published by DK Books

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10 mins
Serves
4

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

Posted by DK Books Published See DK Books's 59 projects » © 2021 Jodi Moreno / DK Books · Reproduced with permission.
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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.

  • 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.

  • 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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