Salmon and quinoa pattiesPrint

Enjoy these Salmon and quinoa patties accompanied with grilled vegetables, on whole grain rolls.

INGREDIENTS

1 cup (250 mL) minced onion

½ cup (125 mL) finely chopped celery

2 tbsp (25 mL) canola oil, divided

1 cup (250 mL) cooked quinoa

2 cans (6.5 oz/184 g) each, salmon, rinsed and drained

3 eggs

2 tbsp (25 mL) green relish

Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for food preparation. Gently rinse onion and celery under cool running water before preparing these ingredients.
In a large non-stick pan, heat 1 tbsp (15 mL) canola oil over medium heat. Add onion and celery and sauté for about 5 minutes. Remove from heat.
In large bowl, combine prepared quinoa with cooked onions and celery. Add salmon, eggs, and relish. Stir well to combine.
Using clean hands, shape mixture into 8 patties, about 1/3 cup (75 mL) mixture each. Wash hands with soap and warm water for at least 20 seconds before continuing.
In a saucepan, heat remaining canola oil over medium heat.
Cook patties for 3 to 4 minutes, undisturbed or until golden brown. Flip over and continue cooking for about 4 additional minutes.
Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location.
Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.

Calories 190

Protein 20 g

Sodium 210 mg

Potassium 395 mg

Total fat 9 g

Saturated fat 1.5 g

Cholesterol 90 mg

Carbohydrates 7 g

Fibre 1 g

Sugars 1 g

Added sugars 0 g