Prep: 10 mins, plus chilling
Cooking time: 20 mins
* 2 x 213g can salmon, drained, flaked, and pin boned
* 100g cooked quinoa
* 2 eggs, beaten
* 2 garlic cloves, crushed grated zest of 1 lemon
* 40g green peppers, deseeded and finely chopped
* 1 tsp freshly ground black pepper
* sea salt
* 2–3 tbsp olive oil
* 1 lemon, cut into wedges, to serve
1. Place the salmon, quinoa, eggs, garlic, lemon zest, green peppers, and black pepper in a large bowl. Season to taste with sea salt and mix well until fully incorporated.
2. Divide the mixture into eight equal-sized portions. Gently form each portion into a patty-like shape. Place the cakes on a plate and chill in the fridge for about 15 minutes.
3. Heat the oil in a large frying pan over a medium heat. Gently place the cakes in the pan and fry for four minutes on each side, until golden brown and cooked through. Do this in batches to avoid overcrowding the pan.
4. Remove from the heat and serve hot with lemon wedges and a watercress salad.
For a variation: add cooked white crab meat or tuna instead of the salmon and cook as given in the recipe. You could also replace the quinoa with the same amount of prepared millet and cook in the same way.
More from Grains as mains:
Grains as Mains, by Laura Agar Wilson, published by DK, £16.99, www.dk.com