During a recent stay at a vacation house with a group of friends, we put our culinary skills together and hosted an over-the-top potluck style feast. I came home with some great leftover salmon and new inspiration from my friends’ cooking.
I really hate to waste food, so I try and incorporate my leftovers into new dishes whenever I can. I made this recipe with the salmon and a few other things I found in my fridge. The dish turned out great so I had to share it with you.
Recipe: Quinoa and Salmon Fritters
Course: Lunch4
servingsDuring a recent stay at a vacation house with a group of friends, we put our culinary skills together and hosted an over-the-top potluck style feast. I came home with some great leftover salmon and new inspiration from my friends’ cooking. I really hate to waste food, so I try and incorporate my leftovers into new dishes whenever I can. I made this recipe with the salmon and a few other things I found in my fridge. The dish turned out great so I had to share it with you.
Ingredients
½ cup ½ quinoa
3 tablespoons 3 parsley, finely chopped
7 oz 7 (200g) cooked salmon (leftover), torn into smaller pieces
½ cup ½ bread crumbs
½ cup ½ Parmesan cheese
½ teaspoon ½ salt
Fresh cracked pepper
½ teaspoon ½ cumin
½ teaspoon ½ curry powder
2 tablespoons 2 olive oil, for frying
Directions
- Cook the quinoa as directed on package and let it cool.
- In a large bowl, mix all the above ingredients except for olive oil.
- Shape them into small patties and make sure to squeeze them tightly to prevent them from falling apart during cooking.
- Heat olive oil in a pan on medium high heat and add the patties. Sauté until browned on each side.
- Serve with simple arugula salad and a few slices of avocado.
