Ingredients
Scale
- 500g Tassal Tasmanian Fresh Salmon Skin-Off fillets
- 1 teaspoon olive oil
- 4 spring onions, finely sliced
- 1 1/2 cups baby spinach, chopped
- 3/4 cup cooked quinoa
- 2 tablespoon Dijon mustard
- 1 garlic clove, crushed
- 1/2 teaspoon smoked paprika
- 2 eggs, beaten
- Salt and freshly ground black pepper, to taste
Instructions
- Place 100g of salmon into a food processor, chop until minced, place into a large bowl.
- Finely chop the remaining salmon fillets into very small pieces, add to bowl.
- Heat a small nonstick frying pan over medium heat, add the oil and saute onions for 2-3 minutes, add spinach and cook until wilted for an additional 1-2 minutes, add onion mix to the bowl with salmon.
- Place quinoa, mustard, garlic, paprika, salt, pepper and eggs into bowl, mix to combine.
- Heat a nonstick frying pan over medium heat, add oil.
- Fill a 1/3 cup with mixture, drop onto the hot frying pan, flatten patties slightly.
- Cook patties for 3-5 minutes, turning gently cook for a further few minutes until golden.
- Serve with salad and drizzle with lemon.
- Prep Time: 20 mins
- Cook Time: 15 mins
