Makes 14 small fish cakes
Ingredients
- 1 can salmon (6 oz.)
- ½ cup quinoa flakes
- 2 eggs, beaten
- ½ tsp. lime zest
- Pinch of salt
- ¼ cup brown-rice vinegar
- 1 tsp. honey
- 2 tbs. lime juice
- 2 tbs. chopped fresh mint
- 1 tsp. red curry paste
- 2 cups thinly sliced cucumber
- 2 tbs. chopped peanuts
- 2 tbs. coconut oil
- Lime wedges, optional
Directions
- Mix the salmon, quinoa flakes, eggs, lime zest and salt together in a small bowl with a fork. Form the mixture into 14 small patties and chill until ready to cook.
- Meanwhile, mix the vinegar, honey, lime juice, mint and curry paste together in a bowl to make the salad dressing. Stir in the cucumber and peanuts.
- Heat the coconut oil in a heavy skillet and fry the fish patties over medium heat, until golden brown on both sides.
- Serve with the cucumber salad and a couple of lime wedges.
