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Entrees - Maindishes
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None
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4-6
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Ingredients |
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1 can boneless, skinless wild salmon
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1/2 cup cooked quinoa
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1/2 cup panko bread crumbs
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1 tablespoon minced dill
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2 tablespoons non fat Greek yogurt
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1 teaspoon Dijon mustard
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Zest of 1/2 lemon
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Instructions |
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In a large bowl, stir all ingredients until well incorporated.
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Form into four-six patties about 3 1/2” in diameter and place on a baking sheet. Refrigerate for an hour.
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Heat a few tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.
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Add a few cakes to the pan, being careful not to overcrowd the skillet, and cook for 3-4 minutes per side or until golden brown.
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Originally Submitted
4/18/2012
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You can add this Quinoa Salmon Cakes recipe to your own private DesktopCookbook.
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