Quinoa salmon patties

This recipe (created by my mom) is a great way to use leftover quinoa. It is simple to make and tastes delicious. Canned salmon is great source of omega-3, vitamin D, and calcium (if the bones are left in). For a vegetarian version, the salmon can be replaced with 1/2 cup cooked beans or lentils and 1/4 cup of feta cheese.

Ingredients:

2 cups cooked quinoa

1 can (200g) salmon, drained

2 eggs, lightly beaten

1/2 cup fresh herbs of your choice (parsley, cilantro, dill etc.)

1 tsp dried onion, or 1/4 cup chopped fresh green onion

1 tbsp lemon juice

salt and pepper to taste

2 tsp canola oil for frying

Directions:

For instruction on cooking quinoa, see my quinoa spotlight (2/3 cup dry quinoa makes 2 cups cooked). Mix all ingredients except oil in a mixing bowl. Form the quinoa mixture into 8 palm-sized patties. Heat 1 tsp of oil in a frying pan over medium heat.  Place 4 of the patties in the pan and cook 3 minutes on each side, or until golden brown. Add the remaining oil and cook the last 4 patties. Serves 4.

Nutrition:

Per serving (2 patties):

  • Calories: 260
  • Carbs: 16.5 g
  • Protein: 21.7 g
  • Fat: 11.7 g
  • Cholesterol: 124 mg
  • Fibre: 2.3 g
  • Calcium: 210 mg (21% DV)
  • Iron: 2.7 mg (15% DV)
  • Vitamin D: 568 IU (95% DV)

Contact Deanna for personalized nutrition consultation and personal training in Vancouver, B.C.

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About dinutrition

I hold a Master of Science degree in Human Nutrition. As you can imagine, food is a pretty big part of my life. However, I also enjoy painting, muay thai (yes I can throw a punch), yoga, writing, and am a certified personal trainer.

Posted on February 21, 2012, in dairy-free, gluten-free, lunch and dinner, Recipes and tagged , , , , , . Bookmark the permalink. 8 Comments.

  1. Sounds great! Cannot wait to try ~

  2. Delicious and healthy! Just the way I like it! Thanks for sharing!

  3. I make something similar except I make mine into muffins, and this recipe would translate exceptionally well for that, I think. The only significant difference is that I separate the eggs, blending the yolks with the salmon etc. and whip the whites until they’re stiff, then fold in the salmon mixture. I bake them in silicone muffin cups at about 375F for 25-35 minutes (depending on the oven). Something that makes a really nice flavour to salmon patties or muffins is finely diced home-made fermented kimchi or pickled cucumbers.

  4. Looks great! Do these freeze well?

  1. Pingback: Monday’s Recipe of the Day – Quinoa Salmon Patties « FitnessLovingMom

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