Quinoa and salmon fritters
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.
This quinoa and salmon fritters recipe was created in partnership with the Heart Foundation. Start by placing the quinoa in a medium saucepan with one and a half cups of water. Bring to the boil then reduce heat to low. Cover and cook for 12 minutes or until the liquid is absorbed. Set aside, covered, to steam, then use a fork to separate the grains.
Set aside to cool. While the quinoa is cooking, cook the broccoli in a saucepan of boiling water for three minutes or until just tender. Drain then refresh under cold water and drain well. Then finely chop the broccoli. Next, place the eggs and flour in a large bowl and whisk until smooth. Add the quinoa, broccoli, salmon, parsley and lemon rind. Season with pepper and stir until well combined.
Next, spray a large nonstick frying pan with olive oil spray and place over medium-high heat. Pour a third of a cup portions of the batter into the pan. Cook fritters for two to three minutes each side or until golden and cooked through. Repeat with the remaining batter. To finish, place the spinach, cucumber, tomato, fetta and balsamic glaze in a bowl. Served with salad. These quinoa and salmon fritters are a tasty and nutritious lunch or dinner option.
Serves
4
Prep
10m
Cooking
25m
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
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.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.
Nutritional information
Energy 1821kJ/436 cals (21%) Protein 35g (70%) Fat 20g (29%) Sat Fat 4g (17%) Sodium 70mg (4%) Carbs 24 (8%) Sugar 8g (9%) Dietary Fibre 12g (40%)
Dietary information
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