Smoked salmon quinoa cakes

This appetizer is high in protein, which serves as the “building blocks” of bones, muscles, cartilage, skin and blood. 

Ingredients

1 1/4 cups water
3/4 cup uncooked quinoa, rinsed
1 cup fat-free sour cream
1/4 cup dried dill weed
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
8 ounces smoked salmon, diced
1 egg white
2 large whole eggs
1/2 cup coarse whole-grain bread crumbs
1/3 cup chopped scallions
3 cloves garlic, minced
1/2 teaspoon white or black pepper
6 teaspoons avocado oil

Directions

1. In a small saucepan, bring water and quinoa to a boil over high heat. Once boiling, turn down heat, cover and simmer for 10 to 15 minutes or until all water is absorbed. Transfer quinoa to a large bowl. Spread out on the sides of the bowl for 15 minutes to cool.
2. While quinoa is cooling, make the dill-lemon sour cream. In a small bowl, combine sour cream, dill weed, lemon juice and zest. Stir until well combined.
Cover and place in the refrigerator until ready to use.
3. Add salmon, egg white, eggs, breadcrumbs, scallions, garlic and pepper to the quinoa. Use your hands to combine, then form into ½-inch-thick cakes that
are about 2 inches in diameter. Place on a large baking sheet, cover and place in the refrigerator for 30 minutes.
4. In a large skillet, heat 2 teaspoons oil over medium-high heat until oil starts to simmer. Turn down heat to medium and add 11 to 12 cakes to the pan.
Cook for 3 to 4 minutes on each side, then transfer to a plate. Wipe skillet clean and repeat until all cakes are cooked. Enjoy warm with dill-lemon sour cream. 

Makes 32 servings

Recipe contains: wheat, milk, egg, fish

Carb choices per serving: 0

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