I’d make these just so I could have the yogurt sauce that I serve with them.
Makes about 6 patties
For the patties:
- 1/3 cup quinoa, rinsed and drained
- 2/3 c. water
- 3/4 lb fresh (cooked) or canned salmon (2- 200 g cans)
- 1 Tbsp Dijon mustard
- 1/2 cup sliced green onions
- 1 finely chopped red pepper
- 2 large eggs
- 2 Tbsp chopped fresh dill or chives
- Zest of 1 lemon
- 1 large garlic clove, minced
- salt and pepper to taste
- panko crumbs for coating
In a saucepan, bring 2/3 cup of water to the boil over high heat. Stir in the quinoa; reduce heat to simmer, and cover the pan. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes. Fluff with a fork, leave the pan uncovered and allow to cool.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper (or coat with cooking spray).
In a large mixing bowl, combine all of the ingredients for the patties and mix well.
Form into patties 2 1/2 inches in diameter, coat with panko crumbs and place on baking sheet.
Bake at 400°F for 7 minutes.
Flip and bake for another 5-6 minutes and remove from oven.
Combine the sauce ingredients in a small bowl. Drizzle over the warm patties. Serve with fresh dill or chopped chives.
Lime Yogurt Sauce (this makes enough for 2-4 servings)
- 1/2 cup Greek yogurt (I use 0% fat, but full-fat would be fine . . .actually it would probably be better!)
- 1 tsp. lime zest
- 1 tbsp. fresh squeezed lime juice
- 1 tbsp. capers, drained, rinsed, and chopped
- 1 tbsp. snipped chives
- fresh ground sea salt and pepper, to taste
These freeze beautifully. Get smart, double the recipe, freeze on a baking sheet, then package in air-tight containers. Makes a fast dinner on busy nights. I have sometimes barbecued a whole fish just to make these patties for the freezer. We like these with a fresh slaw and a glass of crisp white wine. Hope you like them too.