Our family loves salmon. Amazingly, it is one of the very few meat items that our son will eat. One day when visiting my in-laws, we were treated to some salmon cakes made with quinoa. We loved them! So, I began making them at home. I wanted to expand on the recipe and after finding several online, I tweaked the recipes until I got the taste I was looking for.
2 large pouches of deboned salmon
1 large egg, beaten
1 sm. bunch of green onions, thinly sliced
1 tablespoon plain yogurt
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups cooked quinoa
1 1/2 cups panko bread crumbs (optional)
Olive oil & butter, for frying
Mix all of the ingredients, except panko bread crumbs, in a bowl. If the mixture is a little too dry, simple add a bit more yogurt until the mixture holds together.
If using the panko bread crumbs, place them into a pie plate. Form the salmon cakes into patties and coat in the panko bread crumbs before frying.
Some recipes call for frying the salmon cakes in oil, butter, or a mixture of the two. I prefer mix the olive oil and butter in a 50/50 ratio.
I make about 10-12 salmon cakes from this recipe. The amount you get will depend on the size and thickness you prefer. I have stretched this recipe out more by adding more quinoa and yogurt.
This recipe also works well with tuna.