Wild Alaska Quinoa Cakes - Featured Recipe - CookingDistrict.com
Featured Recipes

Wild Alaska Quinoa Cakes

Categories: Fish, Grains, Healthy, Nutritionally Focused, Seafood
Portions:
3-4
Step 1
1 • can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each) skinless, boneless canned salmon, drained and chunked
2 cups • prepared quinoa (white or red)
3 • large eggs • beaten
1 cup • Panko
1 1/2 cups •  finely diced fresh bell peppers (any color or combination)
3/4 cup •  finely diced red onion
1 tsp • Kosher salt
1 tsp • Black pepper
1 cup • sour cream or plain yogurt
1 tbsp • fresh chopped dill (or 1 teaspoon dried dill weed)
1 tbsp • Lemon zest
1/3 cup • Canola oil or olive oil
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 oil. 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.
Notes

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