Quinoa Cakes with Salmon
- Total Time: 20-25 mins
- Yield: 3–4 serves 1x
- Diet: Gluten Free
1 cup quinoa
2 Tablespoons macadamia nut oil
1 leek, chopped
½ cup chopped, pitted olives
½ cup rice flour
1 lemon, rind finely grated
1 tsp sweet paprika
2 eggs, whisked
Fresh coriander, chilli & chives
Macadamia nut oil for frying
300g sliced smoked salmon
Place quinoa & 2 cups water in rice cooker. Set on ‘rice’ setting and cook until water absorbed. Allow to cool.
Place 1-2 Tbsp macadamia nut oil in frypan on medium heat & stir in chopped leek for 3 mins until soft.
In a bowl, combine leek, quinoa, feta, olives, rice flour, lemon rind, paprika, herbs, chilli and egg.
Season, shape tablespoonfuls into patties.
Cook in pan for about 2 mins each side. Drain on paper towel.
Top each quinoa cake with yoghurt and smoked salmon and a dash of paprika.
Serve with a green leafy salad and a drizzle of olive oil.