Ingredients >
Method >
METHOD

Place the quinoa in a small saucepan and fill with 1 cup of water, bring to boil then simmer on low until all the water has been absorbed. Remove the skin from the salmon. Place in a large bowl and break it up with a fork. Set the bowl aside. In a food processor, add the shallots, lemon zest, dill, salt and pepper, process
until the onions are minced.

When the quinoa is done cooking and has cooled slightly, add this and the salmon to the food processor and pulse until dough begins to form and all the ingredients are combined, about 10 pulses. Make sure to scrape down the sides of the bowl as you’re blending (or you can just mix together until everything comes together).

Crack the egg into the bowl that the salmon was in. Add the contents of the food processor and mix everything together with a wooden spoon. Sprinkle with a touch more salt and pepper if you wish. Form the dough into patties and set aside.

Heat patties through on sandwich press for a couple of minutes to brown each side (or in a pan) and serve with your favourite green salad!

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INGREDIENTS

415g tin red salmon
½ cup dry quinoa
1 bunch of shallots, chopped
1 tbsp lemon zest
1 tbsp fresh dill, minced
1 large egg
Salt and pepper to taste