Upgrade From Crab Cakes To These Nutritious Salmon Quinoa Cakes
1 can Salmon 14.75 oz
2 Cup Prepared Quinoa (white or red)
3 Eggs (Beaten)
½ - ¾ Cups GF Panko Bread Crumbs
1-1/2 Cup Finely diced fresh bell peppers (any color or combination)
3/4 Cup Red Onion (Finely Diced)
1 TSP Kosher Salt
1 TSP Black Pepper
1 Cup Sour cream or plain yogurt
1 TBSP Fresh Dill (Chopped)
1 TBSP Lemon zest
1/3 Cup Ghee, divided
Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) canned salmon, drained and chunked.
Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate 20 to 30 minutes, to firm.
In a bowl, blend sour cream, dill and lemon zest.
Lightly coat a nonstick pan with ghee. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides. Keep warm.
For each serving, place patties on a plate and drizzle with dill sauce. Serves 3 – 4. Enjoy!
Adapted from Trident Seafoods