Salmon and quinoa cakes with cucumber yoghurt
Golden cakes of flaked salmon and fluffy quinoa with a cool cucumber and mint yoghurt.
- Time40 min
- LevelMedium
- Costabout £2.25 a head
Ingredients
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Method
- 1
Cook the quinoa in plenty of boiling water for 12 minutes. Drain and spread out to cool.
12 min - 2
Poach the salmon in simmering water for 6 minutes. Drain and flake into a bowl.
6 min - 3
Add the quinoa, eggs, spring onions, lemon zest and juice, dill and pepper. Mix and shape into 8 patties. Chill for 10 minutes.
10 min - 4
Heat the oil in a frying pan and cook the cakes for 4 minutes each side until golden and firm.
8 min - 5
Squeeze the grated cucumber dry and stir into the yoghurt with the mint. Serve with the cakes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.