Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 7.98 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 750grams potatoes, whole
- 150grams quinoa
- 1tablespoons olive oil
- 240grams salmon, skinless, boneless fillets
- 4 spring onions, finely sliced
- 3tablespoons dill, fresh, chopped
- 80grams Greek yoghurt
- 1/2 lemon, juice and zest
Nutrition per serving
1800kJ / 430Cal
1800 Kilojoules or 430 Calories
21% of daily energy intake*
Protein
10.0grams
Fat
7.7grams
Carbs
43.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Quinoa makes a crisp and golden coating for these simple and wholesome salmon fish cakes.
Method
Step 1 of 4
Prick the potatoes with a fork and microwave on high for 10 minutes. Peel away the skin, tip the flesh into a bowl and mash. Cook the quinoa in a saucepan with 150ml of boiling water for 15 minutes, covered, until the liquid has been absorbed.
Step 2 of 4
Heat the oil in a pan on medium high heat and cook the salmon for 3 minutes on each side. Add the spring onions and cook for 2 minutes to soften. Break up the fillets with a wooden spoon.
Step 3 of 4
Pre-heat the oven to 170°C/150°C fan-forced. Tip the salmon mix into the potato bowl and stir in the fresh dill and lemon zest. Shape into 8 patties. Spread the quinoa on a plate and coat each patty with a thin layer.
Step 4 of 4
Place the patties on a lightly oiled baking sheet and bake for 18-20 minutes until golden. Whisk the yoghurt with lemon juice and serve with the fish cakes.
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