Drain a 420gm of pink salmon , remove any skin and bones .
Flake the salmon into a medium sized bowl.
Mix with 3 finely chopped spring onions
100gm of quinoa flakes.
3 tbs of chopped parsley
1 dsp of chopped capers
1 tbs of creamed horseradish
1 egg lightly beaten and at room temp
1 tbs of lemon juice
Cracked black pepper to taste .
Combine thoroughly , divide the mixture into 4 and shape into patties .
Cook in a pan with a little rice bran oil over a medium heat , until golden on both sides .
There is just enough horseradish in these patties to give them a kick without overpowering the salmon .
Serve with lemon wedges and a salad alongside some mixed grain .
Flake the salmon into a medium sized bowl.
Mix with 3 finely chopped spring onions
100gm of quinoa flakes.
3 tbs of chopped parsley
1 dsp of chopped capers
1 tbs of creamed horseradish
1 egg lightly beaten and at room temp
1 tbs of lemon juice
Cracked black pepper to taste .
Combine thoroughly , divide the mixture into 4 and shape into patties .
Cook in a pan with a little rice bran oil over a medium heat , until golden on both sides .
There is just enough horseradish in these patties to give them a kick without overpowering the salmon .
Serve with lemon wedges and a salad alongside some mixed grain .
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