29 August, 2015
Salmon Quinoa Cakes
Salmon Quinoa Cakes
Makes: 8
Ingredients:
- 400g can pink salmon, drained and flaked
- 400g sweet potato
- 1 cup cooked quinoa
- 1 small onion, finely dice
- 1/3 cup fresh coriander shredded
- 1 teaspoon freshly grated ginger
- Juice from 1/2 lime
- 1 egg
Ingredients:
- Place the sweet potato unpeeled into the microwave and cook on high for 5-8 minutes or until cooked through
- Remove from the microwave and allow to cool slightly, approximately 5 minutes
- Once cool enough to handle peel off the skin and use a fork to mash the sweet potato
- Add in all of the remaining ingredients into the mixing bowl and mix until well combined
- Get a piece of glad/plastic wrap about 15cm square and place 1/8 of the mixture in the middle of the wrap, grab all of the corners of the wrap and bring together to form the mixture into a patty shape, twist the glad wrap to seal and set aside, repeat this process 7 more times until you have 8 individually salmon quinoa cakes
- Place the salmon quinoa cakes in the fridge for a minimum of 1 hour
- When ready to cook heat 2 tablespoons rice bran oil in the base of a heavy based frying pan over a medium-high heat.
- Unwrapped and place half of the salmon cakes in, making sure there is plenty of room between them and cook for about 4-5 minutes until golden brown
- Gently flip the cake over and cook the other side for another 4-5 minutes
- Remove and loosely cover with alfoil while you repeat the cooking process with the remaining cakes.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.