Wild Salmon Quinoa Fishcakes with Salad Greens
Salmon being an oily fish is a good source of anti-inflammatory omega 3. This is important for increasing insulin sensitivity, enabling sugar to be transported out of the bloodstream into the cells for energy and reducing inflammation that accompanies diabetes. This recipe uses quinoa as the carbohydrate instead of potato ensuring that the meal is slow energy releasing keeping you fuller for longer.
- 150g wild salmon fillet, skinless
- 1 cup cooked quinoa
- 1 egg
- 1 tbsp chopped red onion
- 1 garlic clove, crushed
- 1/2 juice of fresh lime
- 1 tsp ginger, pinch salt, pinch black pepper
- Ghee or olive oil for frying
- Chop raw salmon into cubes and add to food processor.
- Add egg, lime, ginger, salt and pepper and blend so ingredients are combined but the texture is chunky.
- Transfer mixture into a bowl and add the cooked quinoa. Mix well.
- Heat the oil or ghee in a frying pan while you shape the fish mixture into about 6 cake shapes.
- Add the crushed garlic and chopped onion to the pan and move around the pan to sweat them off.
- Slowly fry the cakes for 3-4 minutes on each side until browning.
Serve with fresh lime wedges and mixed greens on the side.