SALMON & QUINOA CAKES WITH LEMON & TAHINI YOGHURT
Ingredients:
Serves 4, Prep time 50minutes including cooking
- 1/2 cup quinoa, rinsed
- 2 x 180g salmon filets, skin and bones removed, roughly chopped
- 1/3 cup almond meal
- 2 spring onions, thinly sliced
- 1 egg, lightly beaten
- 1 tsp fennel seeds, lightly crushed
- 1 garlic clove, crushed
- 1.5 tsp chilli flakes (optional)
- Celtic sea salt and group pepper
- 1 tbsp virgin organic coconut oil
- lemon wedges, to serve sliced baby fennel, sliced radish or rocket leaves to serve
- Lemon & Tahini Yoghurt:
- Finely grated zest and juice of 1/2 lemon
- 1/3 cup greek style yoghurt
- 1 tbsp hulled tahini
- 1 garlic clove, crushed
- 1.5 tbsp finely chopped dill
- Celtic sea salt and ground pepper
Method:
- Cook the quinoa according to the packet instructions or until just tender. Drain well and set aside.
- Place the salmon, almond meal, spring onion, egg, fennel seeds, garlic, dill and chilli flakes (if using) in a food processor and process until just combined. Transfer to a large bowl and stir the quinoa. Season well with salt and pepper
- Melt the coconut oil in a large non-stick frying pan over medium heat. Using the damp hands, shape the mixture into 12 patties. Add to the pan (in batches if necessary) and cook for 3-4 minutes on each side or until golden and cooked through. Transfer to a tray lined with paper towel.
- Meanwhile, to make the lemon and tahini yoghurt, combine all the ingredients in a small bowl.
- Serve 3 fish cakes per person with the lemon and tahini yoghurt, lemon wedges and your choice of fennel, radish or rocket (or all three)
** Recipe and image has been taken from Jessica Sepel’s Living the Healthy Life Book
