Lunch and dinner prep can sometimes become boring and difficult to prepare. Especially when you what to cook a variety of meals to keep things interesting. The recent rise in popularity and awareness for a healthier lifestyle has also made food prep more of a challenge.
This recipe is both simple to make and tasty, while using healthier ingredients to fit our new lifestyles!
Please give it a try and let me know how you liked it!
Makes ~ 10 small fish cakes
Prep Time: 15 mins Cooking Time: 20 Minutes
Cooking : Pan fry 10mins / medium heat
- 170g Smoked Salmon (canned and flaked) ~ 3 cans
- 1 & 1/2 Cup Cooked Quinoa
- 500 ml Chicken Stock
- 1 egg
- 1 large / 2 small Shallots, chopped
- 12g dill fronds (fresh)
- 3 Tablespoons Mayonnaise (1/2 fat kewpie used)
- 2 Tablespoons Dijon mustard
- 2 Tablespoons dried parsley
- 1 Tablespoons cajun seasoning
- 1/4 Cup Panko bread crumbs
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- Salt and Pepper to taste
- Cook ~ 1 Cup dried quinoa with 500 ml chicken stock, in a pot or rice cooker. Leave to cool after cooking.
- Whisk Mayonnaise, Mustard, Lemon Juice, Lemon Zest, dried Parsley, cajun seasoning and salt and pepper in a bowl.
- In another bowl, flake and separate the salmon and add egg, 1 1/2 cup cooked quinoa, dill and Panko breadcrumbs. Add the sauce mixture of (2) and mix until well incorporated.
- Line a baking sheet with parchment. Form 5cm balls (of above mixture) and lightly press into flat disks ~ 1cm thick. Lay them on the lined baking sheet.
- Freeze the salmon caked for about 5-10minutes to allow them to firm up, making it easier when pan frying.
- Pan sear the salmon cakes, 3 minutes per side or until golden brown.
- Enjoy either alone, with salad or paired with pickled red onions (recipe to come)!