Ingredients
- 1 can 1 can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each) skinless, boneless canned salmon, drained and chunked
- 4 cups 4 cups prepared quinoa (white or red)
- 8 8 large eggs, beaten
- 1 cup 1 cup panko bread crumbs
- 2 cups 2 cups finely diced fresh bell peppers (any color or combination)
- 1 cup 1 cup finely diced red onion
- 1 teaspoon 1 teaspoon kosher salt
- 1 teaspoon 1 teaspoon black pepper
- 2 cups 2 cups sour cream or crme fraiche
- 2 Tablespoons 2 Tablespoons fresh chopped dill (or 2 teaspoons dried dill weed)
- 2 Tablespoons 2 Tablespoons lemon zest
- 2/3 cup 2/3 cup canola or olive oil, divided
Servings:
Units:
Instructions
- Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate
- 20 to 30 minutes, to firm.
- In a bowl, blend cream, dill and lemon zest.
- Lightly coat a nonstick pan with oil. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both
- sides. Keep warm.
- For each serving, place three patties on a plate and drizzle with 2 to 3 tablespoons dill sauce.
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