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
You Will Need
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.
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.
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.
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.