Yield: 4
Salmon Quinoa Cakes
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 8 oz fresh salmon, diced
- 1 cup cooked quinoa
- 3 tbsp almond flour
- 1 large egg
- 2 tbsp fresh dill
- 1 garlic clove, minced
- 1 tbsp Dijon mustard
- ½ lemon, zest and juice
- Salt and pepper, to taste
- 2 tbsp oil
Instructions
- In the bowl of a food processor, pulse the salmon until it is finely minced.
Transfer the salmon to a large mixing bowl. Add the quinoa, ground almonds, egg, dill, garlic, Dijon mustard, lemon juice, salt, and pepper. Shape the mixture into 6 patties.
Heat the oil in a large skillet over medium heat. Cook the fish cakes, covered, until they are golden, about 3 to 4 minutes and flip. Continue to cook until the remaining side is golden and the salmon cake is firm. Cook the fish cakes in batches if necessary to avoid overcrowding the pan.
Enjoy immediately or store in the refrigerator for up to 3 days.
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