Quinoa Salmon Cakes
Inspired by my Holistic Nutritionist bestie Ashlee Tiller and her passion for creating tasty treats that are both nutritious & beyond delicious, I designed a clean energy packed version for my fitness/healthy living friends and added a little bit of Michy spice. Along with all the healthy omegas, these little baby cakes are super mood boosting, gluten-free and can be paired with dishes from brunch through dinner served with salads, topped with fresh guacamole, made into a burger (mmm tarter sauce) and they even make the perfect grab & go snack!
2-3 Cans of Wild, Skinless, Boneless Salmon
1 Cup of Cooked Quinoa
1-2 Crushed Brown Rice Cakes
1/4 Cup of Chopped green onion
1/2 Cup of Grated Zucchini
1/4 Cup of Cilantro
1/2 TBSP of Whole Grain Dijon Mustard
Salt and Pepper to taste
Place all ingredients in a medium mixing bowl until well mixed.
Heat a skillet on the stove with your preferred oil (Avocado, Coconut, EVOO)
With hands form mixture into patties and grill in skillet until golden brown on both sides.
Serve hot or cold and store leftovers in the refrigerator in an airtight container.