Zucchini Salmon Cakes

By vdub

Ingredients

• 1 7oz can of wild caught salmon, skin & bones removed
• 1 1/2 cup cooked quinoa
• 2/3 cup grated zucchini, pressed tightly to remove the water
• 2 large scallion, thinly sliced
• 1 tsp lemon juice
• 1 egg
• Salt & pepper to taste
• 1 bunch / handful fresh dill, roughly chopped
• 1/4 cup walnuts
• 1 garlic clove
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 – 1/2 cup oil
• Salt & pepper to taste

Details

Servings 8
Preparation time 10mins
Cooking time 16mins
Adapted from queenofquinoa.me

Preparation

Step 1

Instructions

In a food processor, combine the scallion, lemon zest, salt and pepper and pulse 2 or 3 times.

Add the quinoa and salmon and pulse until a dough starts to form.

Transfer the dough to a mixing bowl and stir in the zucchini and egg.

Form the dough into cakes and pan sear them over medium heat for 2 – 3 minutes per side, until they are browned.

Serve immediately.