Salmon and quinoa patties with lemon-yogurt sauce
Can be baked or cooked on a griddle, serve with salad or as a slider.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 12 each
- 1 1/2 cup quinoa uncooked
- 3/4 lb fresh salmon finely chopped
- 1 Tbsp Dijon mustard
- 1/2 cup scallions sliced, white and green parts
- 1/2 cup red pepper diced
- 1/2 cup Panko bread crumbs
- 2 each large eggs
- 2 Tbsp fresh dill chopped
- 1 zest lemon
- 1 each large garlic clove minced
- 1/2 teaspoon Old Bay Seasoning
- 1/2 tsp Kosher salt
- 1/2 tsp fresh black pepper
Place sliced salmon and bell pepper, green onions, mustard, dill, garlic, old bay and lemon into a food processor.
Pulse 2-3 times until mixture is coarsely chopped.
Remove mixture and place in a medium bowl.
Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well incorporated. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.
Shape salmon mixture into 12, small patties.
Heat an electric skillet to medium-high.
Cook patties for 3-4 minutes on each side until completely cooked through.
For the Quinoa;
In a saucepan, bring 1 1/3 cup of water to a boil over high heat. Stir in the quinoa; reduce heat to simmer, and cover the pan. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes. Fluff with a fork, leave the pan uncovered and allow to cool.