Salmon Quinoa Cakes
4 tablespoons olive oil mayonnaise
2 cloves garlic, crushed
½ cup cooked quinoa
1 14.75-ounce can red salmon, drained
4 tablespoons almond or coconut flour
2 egg yolks, beaten
1 teaspoon ground cumin
2 tablespoons finely chopped cilantro or parsley
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon sea salt
3 tablespoons Rouses Olive Oil, for frying
2 tablespoons sesame seeds, toasted
In a stainless steel or glass bowl, combine mayonnaise and garlic.
Add the cooked quinoa, salmon, flour, egg yolks, cumin, cilantro or parsley, black pepper, cayenne pepper and salt to the mayonnaise mixture, and gently stir until ingredients are well blended. Form into patties, about 4-5 inches in size.
Add the olive oil to a large skillet over medium heat, and fry the patties in the oil until golden brown, turning once, about 4 minutes on each side.
Remove cooked patties from skillet and place on plates. Top with sesame seeds before serving.