Salmon patties have been one of my signature dishes for ages. It’s nice to have as a starter with some salad on the side or as a main which I would serve with crispy sweet potato wedges and some steamed greens. A drizzle of sweet chilli sauce or a dollop of natural yogurt garnished with some fresh herbs and lemon juice creates a nice variation to the standard dish.
I used to make my salmon patties with mashed potatoes and would add some plain flour to help to bind together. As I have been on a mission to make my meals healthier and not so heavy on the stomach, my recipe has been revisited and slightly updated. And to be honest, I much prefer my latest version.
First of all, I decided to swap potatoes for quinoa which is more nutritious and has a long list of health benefits. Secondly, plain flour has been replaced with buckwheat flour. Buckwheat flour is gluten free, high in fibre and also higher in many essential vitamins and minerals than white flour. And finally, my new patties has more flavour as I added herbs and other ingredients like wholegrain mustard, garlic and lemon zest which compliment each other very well. Very delicious warm or could be eaten cold, perfect for lunch boxes or in a wrap with some salad.
Ingredients Serves 2
- 50 g quinoa;
- 1 onion, finely chopped;
- 220 g salmon fillet;
- 1 clove of garlic, crushed;
- 1 egg;
- 1/2 of grated lemon zest;
- 1 tablespoon of wholegrain mustard;
- handful of fresh parsley, chopped;
- handful of fresh dill, chopped;
- 2 tablespoons of buckwheat flour;
- sea salt and freshly ground black pepper to season;
- 1 tablespoon of olive oil, plus extra for frying.
- Rinse the quinoa, place in a saucepan, cover with water (1 part quinoa and 2 parts water) and simmer for about 20 minutes until the liquid has been absorbed . Once it’s cooked, transfer to the mixing bowl and let it cool.
- Preheat the oven to 180 C. Place the salmon fillets skin down on a non stick baking tray and bake for 15 – 20 minutes until salmon is cooked through. Once the salmon has cooled down flake into small pieces and place in the mixing bowl.
- Heat 1 tablespoon of olive oil in a frying pan, add chopped onion and saute on a low heat for a few minutes. Let it to cool down and add it to the mixture.
- Add the rest of the ingredients, mix it well and let it chill in the fridge for an hour or so.
- Form the salmon mix into small patties and cook on a medium heat for about 3 -4 minutes on each side until patties are cooked through.
- Place the patties on a kitchen towel to remove the excess oil and serve up with the sides and/or garnish of your choice.