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.





  • 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



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. 


Meanwhile, cook the broccoli in a saucepan of boiling water for 3 mins or until just tender. Refresh under cold water. Drain. Finely chop.


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. 


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. 


Combine the spinach, cucumber, tomato, fetta and balsamic glaze in a bowl. Divide the fritters among serving plates. Serve with the salad. 


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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

No added sugar

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