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
- 2 cups 2 cups prepared quinoa (white or red)
- 3 3 large eggs, beaten
- 1 cup 1 cup panko bread crumbs
- 1-1/2 cups 1-1/2 cups finely diced fresh bell peppers (any color or combination)
- 3/4 cup 3/4 cup finely diced red onion
- 1 teaspoon 1 teaspoon kosher salt
- 1 teaspoon 1 teaspoon black pepper
- 1 cup 1 cup sour cream or plain yogurt
- 1 Tablespoon 1 Tablespoon fresh chopped dill (or 1 teaspoon dried dill weed)
- 1 Tablespoon 1 Tablespoon lemon zest
- 1/3 cup 1/3 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 sour 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 patties on a plate and drizzle with dill sauce.
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