After the holidays, we all look for recipes that are lighter and healthier. Look no further! Today we’re sharing an easy, protein-rich meal that will please your family.
Making these Salmon Quinoa Cakes is super easy, but even easier if you have leftover salmon and quinoa. Put them together and add some veggies and herbs and you will end up with a delicious and crave-worthy dinner. If you don’t have fresh cooked salmon, you can use any other fish or even use canned salmon or tuna. It doesn’t get any easier than that! You can also double up the batch and freeze some patties before you bake them and you will have a second meal ready for those nights when you’re running low on time.
We like to serve our salmon quinoa cakes with Farm Boy™ Chipotle Mayonnaise and lemon wedges, but you could certainly serve this with sweet chili sauce, plain mayo, or our Farm Boy™ Pineapple Salsa!
Directions
- In medium bowl, combine cooked salmon, quinoa, carrot, zucchini, green onion, parsley, salt and pepper to taste.
- Add eggs and panko and mix very well.
- Shape mixture into patties.
- Place patties on greased baking tray and brush with olive oil.
- Bake at 375°F for 15-20 minutes, until golden brown.
- Serve with chipotle mayo and lemon wedges.
Ingredients
- 400g (2 cups) salmon cooked and flaked
- 1 cup (from 1/3 cup raw) Farm Boy™ Quinoa cooked
- ½ cup carrot grated
- ½ cup zucchini grated
- 1 green onion minced
- 2 Tbsp parsley chopped
- salt and pepper to taste
- 3 eggs beaten
- 1 cup panko breadcrumbs
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
- Farm Boy™ Chipotle Mayo for serving
- lemon wedges for serving
