Slimline showstoppers: Quinoa salmon cakes

These are not your average shop-bought fish cakes. They’re big on flavour and full of unexpected nutrients: cod is swapped for salmon and bread crumbs for quinoa.

Serves 4
Ingredients
2 x 213g tins salmon, flaked and boned
100g prepared quinoa
2 eggs, beaten
2 garlic cloves, crushed
Zest of 1 lemon
40g green peppers, chopped
1 tsp freshly ground black pepper
Sea salt
2-3 tbsp olive oil
1 lemon, cut into wedges, to serve
Watercress, to serve

Method
1. Put salmon, quinoa, eggs, garlic, zest, peppers, and black pepper in a bowl. Season with salt; mix well.
2. Divide mixture into eight patty-like shaped portions. On a plate, chill in fridge for about 15 mins.
3. Heat oil in a pan and fry cakes for 4 mins on each side, till cooked. Do in batches to avoid overcrowding in pan.
4. Remove from heat. Serve hot with lemon wedges and watercress.

Quinoa salmon cakes from Grains as Mains by Lura Agar Wilson (Darling Kindersley, £16.99). Photographs by Charlotte Tolhurst

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