What's so special about this recipe?

Getting oily fish into my weekly diet isn't always easy. I love to cook and yet, cooking fish is where I often fall flat on my face. Somehow I end up with overcooked rubbery lumps of tasteless mush. This recipe is really easy and so delicious! Quinoa replaces potato and is so much more nutritious, with buckets more magnesium, zinc, iron, manganese and phosphorous than the humble spud. Quinoa is also quite rich in folate or folic acid, so get into quinoa! It also gives the fish cakes a gorgeous texture and with the herbs and spring onions you really are onto a winner.

Ingredients:

3 to 4 spring onions, ends trimmed
1 large handful fresh coriander
1 to 2 teaspoons lemon zest (optional)
1 teaspoon Herbamare (herb based seasoning instead of salt, available in health food shop.  You can also just use a good quality salt, like Maldon sea salt)
freshly ground black pepper
1 to 1 ½ pounds salmon, skinned and deboned
1 cup cooked quinoa (how do I cook quinoa?)
1 egg + 1 egg white

What to do with em!

1. Using a food processor fitted with the "s" blade process the spring onions, coriander, lemon zest, herbamare/salt and black pepper until it is finely minced.  If like me, you don’t have a food processor, you can use a bowl & wooden spoon, but it will take a little longer and the mix will be a little more chunky..

2. Add the salmon and quinoa and process again until desired consistency. I like to have a few little chunks of salmon still left, but if you’re trying to get these into small children, pulse until very smooth.

3. Form into burgers and place onto a plate. Heat a large frying pan over medium to medium-high heat. Add a tablespoon or so of sunflower oil and place a few burgers in the pan. I cook only three at a time in a 10-inch pan. If your pan is hot it should only take 2 to 3 minutes per side to cook.
   You could also bake these in the oven, I gave them 14 minutes at 190C. 

4. Serve with yummy steamed veg or a crisp salad.  Delicious!