- No added sugar
- Soy free
- Sesame free
- Peanut free
- Nut free
- Healthier living
- Shellfish free
- Contains wholegrains
- High in dietary fibre
- High in protein
You can’t go wrong with these tasty quinoa and salmon fritters. Served with a salad topped with fetta and balsamic glaze, it’s a winning combination.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 3/4 cup (150g) white quinoa, rinsed, drained
- 300g broccoli, cut into florets
- 3 eggs
- 1/2 cup (80g) wholemeal self-raising flour
- 2 x 130g cans pink salmon in springwater, drained, flaked
- 1/2 cup chopped flat-leaf parsley
- 2 tsp finely grated lemon rind
- 80g baby spinach leaves
- 2 Lebanese cucumbers, halved, sliced
- 250g cherry tomatoes, halved
- 60g reduced-fat fetta, crumbled
- 1 tsp balsamic glaze
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the quinoa in a medium saucepan with 1½ cups (375ml) water and bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the liquid is absorbed. Set aside, covered, to steam. Use a fork to separate the grains. Set aside to cool.Step 2
Meanwhile, cook the broccoli in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water. Drain. Finely chop.Step 3
Whisk the eggs and flour in a large bowl until smooth. Add the quinoa, broccoli, salmon, parsley and lemon rind. Season with pepper and stir until well combined.Step 4
Spray a large non-stick frying pan with olive oil spray and place over medium-high heat. Pour ⅓-cup (80ml) portions of the batter into the pan. Cook fritters for 2-3 mins each side or until golden and cooked through. Repeat with the remaining batter.Step 5
Combine the spinach, cucumber, tomato, fetta and balsamic glaze in a bowl. Divide the fritters among serving plates. Serve with the salad.
Quinoa and salmon fritters
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 3/4 cup (150g) white quinoa, rinsed, drained
- 300g broccoli, cut into florets
- 3 eggs
- 1/2 cup (80g) wholemeal self-raising flour
- 2 x 130g cans pink salmon in springwater, drained, flaked
- 1/2 cup chopped flat-leaf parsley
- 2 tsp finely grated lemon rind
- 80g baby spinach leaves
- 2 Lebanese cucumbers, halved, sliced
- 250g cherry tomatoes, halved
- 60g reduced-fat fetta, crumbled
- 1 tsp balsamic glaze
Description
You can’t go wrong with these tasty quinoa and salmon fritters. Served with a salad topped with fetta and balsamic glaze, it’s a winning combination.
Method
Step 1
Place the quinoa in a medium saucepan with 1½ cups (375ml) water and bring to the boil. Reduce heat to low. Cover and cook for 12 mins or until the liquid is absorbed. Set aside, covered, to steam. Use a fork to separate the grains. Set aside to cool.Step 2
Meanwhile, cook the broccoli in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water. Drain. Finely chop.Step 3
Whisk the eggs and flour in a large bowl until smooth. Add the quinoa, broccoli, salmon, parsley and lemon rind. Season with pepper and stir until well combined.Step 4
Spray a large non-stick frying pan with olive oil spray and place over medium-high heat. Pour ⅓-cup (80ml) portions of the batter into the pan. Cook fritters for 2-3 mins each side or until golden and cooked through. Repeat with the remaining batter.Step 5
Combine the spinach, cucumber, tomato, fetta and balsamic glaze in a bowl. Divide the fritters among serving plates. Serve with the salad.