A great alternative to hamburgers, these salmon cakes are packed with the 'superfood' quinoa.
3 cups cooked and flaked salmon
1 1/2 cups cooked quinoa
3 green onions, finely sliced
3 tablespoons chopped dill
2 tablespoons ground almonds
1 tablespoon Dijon mustard
2 teaspoons lemon zest
1/2 teaspoon smoked paprika
2 tablespoons olive oil
Salt and freshly cracked black pepper
In a large bowl, combine the salmon, quinoa, green onions, egg, dill, ground almonds, Dijon mustard, lemon zest and smoked paprika. Divide the mixture into six and shape into patties.
Heat the oil in a large skillet over medium heat. Cook the fish cakes until they are golden, about four to five minutes and flip. Continue to cook until the remaining side is golden and the salmon cake is firm.