Salmon Quinoa Fish Cakes

Serves 2-3
  • 185 g ready cooled quinoa
  • 300 g left over salmon or any white fish
  • ½ tsp salt
  • Zest of 1 lemon
  • 4 greens onions chopped
  • 2 small chilli – depends how spicy you like it
  • 2 free range eggs
  • Olive oil
  • 1 bag arugula or leafy greens
  • 10 cherry tomatoes
  • 10 kalamata olives
  1. Prepare the quinoa. Keep in mind dry quinoa doubles in size when cooked. Rinse the quinoa in a sieve, place in a pan of water and bring to boil, then turn the fire down and allow to simmer for 15 min.  remove from heat and leave to stand for 5 minutes before fluffing with a fork.
  2. In a large mixing bowl. Add the fish of choice, quinoa, lemon zest, salt, pepper, dill, parsley, chili, and eggs. Mix all together.
  3. Pan Fry a small amount to make sure the salt and spice are as you like it.
  4. Place olive oil in the pan and pan fry the fish cakes until golden on one side then flip over.
  5. As they are getting ready, mix the salad in a bowl and serve with the fish cakes.