Slimline showstoppers: Quinoa salmon cakes
2 x 213g tins salmon, flaked and boned
100g prepared quinoa
2 eggs, beaten
2 garlic cloves, crushed
Zest of 1 lemon
40g green peppers, chopped
1 tsp freshly ground black pepper
2-3 tbsp olive oil
1 lemon, cut into wedges, to serve
Watercress, to serve
1. Put salmon, quinoa, eggs, garlic, zest, peppers, and black pepper in a bowl. Season with salt; mix well.
2. Divide mixture into eight patty-like shaped portions. On a plate, chill in fridge for about 15 mins.
3. Heat oil in a pan and fry cakes for 4 mins on each side, till cooked. Do in batches to avoid overcrowding in pan.
4. Remove from heat. Serve hot with lemon wedges and watercress.
Quinoa salmon cakes from Grains as Mains by Lura Agar Wilson (Darling Kindersley, £16.99). Photographs by Charlotte Tolhurst
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