Salmon & Quinoa Mediterranean Fish Cakes
80g cooked or canned wild alaskan salmon
1/2 cup cooked quinoa
2 dessert spoons chick pea flour (or flour of choice)
Approx. 6 kalamata olives, chopped
1 egg, whisked
1 finely chopped spring onion
A good sprinkling of dried chilli flakes (or fresh, to taste)
4 chopped semi dried tomatoes
1 teaspoon pine nuts
2 teaspoons parsley, finely chopped
Salt and pepper, to taste
A couple of heaped dessert spoons of dukkah or sesame seeds, for rolling
1 heaped teaspoon coconut oil, for cooking
- Mix all the ingredients (except coconut oil and dukkah) together in a bowl. It needs to be dry enough to handle and roll into two patties. If your mixture is too wet simply add in some more flour.
- Heat a fry pan on medium heat on the stove. Once warm, add the coconut oil. Sprinkle the dukkah or sesame seeds onto a plate and gently press the cakes onto the mix, rolling them around to fully coat them.
- Heat coconut oil in frying pan, then add patties. Cook for approximately 4 minutes either side or until golden and heated through. Serve with a fresh side salad of choice.
Recipe from www.theholisticingredient.com