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Quinoa Cakes with Salmon

Gluten free.

  • Author: Merridy Casson
  • Total Time: 20-25 mins
  • Yield: 34 serves 1x
  • Diet: Gluten Free

Ingredients

Scale

1 cup quinoa
2 Tablespoons macadamia nut oil
1 leek, chopped
150g feta
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
Natural yoghurt
300g sliced smoked salmon

Instructions

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.

Notes

Serve with a green leafy salad and a drizzle of olive oil.

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