Quinoa and Salmon Croquettes

Who doesn’t love crunchy croquettes of something or other?  And, once you discover the quinoa TWIST, you will never go back to mushy breadcrumbs for this type of cake. Golden brown quinoa adds a fabulous texture and nutty taste to any type of sautéed “cake” and keeps them fairly light.   I love the fresh salmon version, but these can be made with canned salmon or tune, grated squash, zucchini, sweet potato or any other “cake-able” idea you may gave. This is a basic recipe in which you can play with flavour profiles and has become an easy go-to supper that we never get tired of eating. 

 

The KEY- more salmon than quinoa!

 

First 15 minutes:

Cook ½ cup of quinoa, will make about 1 cup cooked. I always cook quinoa in chicken broth for a richer flavor. Bake the fresh or frozen salmon till done, 350 degrees, salt and pepper

Once both are cooled, combine flaked salmon and quinoa in a large bowl...remember, more salmon than quinoa

 

Add and build flavour:

Any fresh herbs you like and lots- parsley, cilantro, tarragon, dill etc.

Salt and pepper

Paprika

Dry mustard
Dried oregano
Lemon zest

Enough egg to bind it all...start with 1 and add more egg as needed to be moist enough to make a patty

 

Heat the oven to 350 degrees.  In a non stick frying pan, heat a knob of butter with canola or grape seed oil.  Fry the patties on medium heat until golden brown on each side.  On a flat pan with a rack, cook the patties in the oven for about 15-20 minutes.

 

Greek yogurt and/or mayo make a great base for a dipping sauce. Match the herbs used by adding more herbs,  lemon juice, lemon zest, Harissa etc...it’s all good!