Salmon & Quinoa Burger with Caper Mayo
This delicious little protein-packed patties of pleasantness have all the flavour of fish cakes but without the filler breadcrumbs. Yum.
- 2 portions of fresh salmon
- 1 cup of cooked quinoa
- 1 egg
- Bunch of dill or parsley
- 1 lemon
- Thinly sliced cucumber (for garnish)
- 1 cup store-bought mayo
- 1 lemon
- 1 tbsp of capers
In a bowl add your roughly chopped salmon, then half a cup of cooked quinoa. Depending on the moisture level of your quinoa you may have to add more (don’t use overcooked quinoa for this recipe). Add your egg. Add approximately ¼ cup of dill or parsley per person (or to taste), I like mine heavy on herbs. Juice & zest of half a lemon. Salt/pepper mix and create patties. Best if you can leave them in the fridge for an hour to firm up. Fry in medium pan with generous splash of olive oil. Cook salmon cakes until golden.
Mayo: Add the juice & zest of half a lemon to a cup of mayo along with a tablespoon of finely chopped capers.
To serve: Toast your bun, add a healthy lashing of your caper mayo, thinly sliced cucumber and your golden salmon/quinoa patty. Delish.
Makes 2 salmon burgers.