Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 20 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
20
- 2tablespoons massaman curry paste
- 60grams green beans, chopped
- 1/4 cup coriander, chopped
- 1/2 cup continental parsley sprigs (to serve)
- 2 spring onions, finely chopped
- 250grams cherry tomatoes, halved (to serve)
- 1 cos lettuce, leaves separated (to serve)
- 415grams pink salmon, drained and flaked
- 420grams chickpeas, drained
- 1-2tablespoons olive oil
- 1 egg
- 1/3 cup quinoa flakes
- 1 cup tricolour quinoa
Nutrition per serving
550kJ / 131Cal
550 Kilojoules or 131 Calories
6% of daily energy intake*
Protein
7.8grams
Fat
4.5grams
Carbs
11.1grams
Sugars
1.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place quinoa and 3 cups of water into a saucepan. Bring to the boil. Reduce heat, cover and simmer for 15 minutes. Drain.
Step 2 of 4
Meanwhile, process chickpeas with paste and egg until smooth. Transfer to a bowl. Stir in salmon, onion, beans, coriander, tricolour quinoa and quinoa flakes.
Step 3 of 4
Shape 1/4 cup portions of mixture into patties and lay on a plate. Heat oil in a frying pan. Cook patties, in batches for 2-3 each side until golden.
Step 4 of 4
Serve with tomato, lettuce and parsely.
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