Ingredients:

  • 1 can (14.75 oz) of pink or red salmon, drained and flaked
  • 1 cup cooked quinoa
  • 1/2 cup breadcrumbs (preferably whole wheat or gluten-free)
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • Juice of half a lemon
  • Salt and pepper to taste
  • (Olive oil for frying)

Instructions:

  1. Prepare the Quinoa: If you dont have cooked quinoa yet, rinse 1/3 cup of quinoa under cold water, then combine it with 2/3 cup of water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until all the water is absorbed. Fluff with a fork and let cool.
  2. Mix Ingredients: In a large mixing bowl, combine the flaked salmon, cooked quinoa, breadcrumbs, eggs, mayonnaise, green onions, garlic, Dijon mustard, lemon juice, salt & pepper.
  3. Form Patties: Using your hands (or an ice cream scoop), form the mixture into patties about 3 inches wide and \u00be inch thick.
  4. Heat Oil: In a non-stick skillet over medium heat, add enough olive oil to coat the bottom lightly.
  5. Cook Patties: Once the oil is hot (but not smoking), carefully place the patties in the skillet without overcrowding them (you may need to do this in batches). Cook for about 4\u20135 minutes on each side or until golden brown and crispy.
  6. Drain Excess Oil: After cooking each batch of cakes, transfer them to a paper towel-lined plate to drain excess oil.
  7. Serve immediately with your choice of dipping sauce or sides!