Mediterranean Inspired Quinoa Fish Cakes

Took inspiration from Amy Ctawford, check her page out!
Makes 4 medium sized patties


80g canned or cooked salmon
½ cup cooked quinoa
2 tbsp chick pea flour (or any other flour of your choice)
1 egg, whisked
1 finely shopped spring onion
1 tsp chili sauce or chili flakes
1 tsp pine nuts
2 tbsp parsley, finely shopped
1 tsp coconut oil (for cooking)
dukkah or sesame seeds, for rolling


Mix all the ingredients (except coconut oil and dukkah) together in a bowl. It needs to be dry enough to handle and roll into patties. If your mixture is too wet simply add in some more flour. Heat a fry pan on medium heat on the stove. Once warm, add the coconut oil. Sprinkle the dukkah or sesame seeds onto a plate and gently press the cakes onto the mix, rolling them around to fully coat them. Pop into the fry pan, heating for approximately 4 minutes either side or until golden and heated through. Serve with a fresh side salad of choice. For serving the patties go great with hummus or chili sauce!


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