Salmon & Quinoa Cakes

Takes 15 mins (hands on), total time 1 hour - Serves 2

Delicious little patties of pleasantness. All the flavour of fish cakes but without the filler breadcrumbs. Yum.

Make 4 salmon cakes (2 per person)

Salmon Cakes
- 2 portions of fresh salmon, finely diced (6 to 8 ounces total)
- 1 cup of cooked quinoa (not too moist)
- 1 egg
- 1/2 cup of dill or parsley
- Zest of 1 lemon
- 1 tsp lemon juice
Caper Mayo
- Store bought mayo
- Zest/juice 1/2 lemon
- Tbsp. of capers, finely chopped

In a medium mixing bowl add salmon, egg, herbs and lemon zest and juice, 1 teaspoon of salt and a little cracked pepper. Combine well and let rest in the fridge for 30 mins (1 hour is better).

Shape mixture into slider sized hamburger patties.

Im a fry pan over low/medium heat add a generous splash of olive oil (around 1/4 inch). Cook salmon cakes until golden.

Mayo; In a small bowl mix mayo, lemon zest, juice and capers.

I made this fun garnish salad from cucumbers, capers, dill, fast pickled red onions (simmer onions in any vinegar for 3 mins, let cool), raw sliced asparagus. Drizzle with olive oil, salt/pepper.

Chef Mike Ward's Salmon and Quinoa Cakes recipe with Caper Mayonnaise.