Wild Alaska Quinoa Cakes

Name: Wild Alaska Quinoa Cakes
Ingredients: 1 can 1 can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each) skinless, boneless canned salmon, drained and chunked; 4 cups 4 cups prepared quinoa (white or red); 8 8 large eggs, beaten; 1 cup 1 cup panko bread crumbs; 2 cups 2 cups finely diced fresh bell peppers (any color or combination); 1 cup 1 cup finely diced red onion; 1 teaspoon 1 teaspoon kosher salt; 1 teaspoon 1 teaspoon black pepper; 2 cups 2 cups sour cream or crme fraiche; 2 Tablespoons 2 Tablespoons fresh chopped dill (or 2 teaspoons dried dill weed); 2 Tablespoons 2 Tablespoons lemon zest; 2/3 cup 2/3 cup canola or olive oil, divided

www.alaskasfinestseafood.com

Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate

View full recipe on www.alaskasfinestseafood.com

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Ingredients

1 can 1 can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each) skinless, boneless canned salmon, drained and chunked
4 cups 4 cups prepared quinoa (white or red)
8 8 large eggs, beaten
1 cup 1 cup panko bread crumbs
2 cups 2 cups finely diced fresh bell peppers (any color or combination)
1 cup 1 cup finely diced red onion
1 teaspoon 1 teaspoon kosher salt
1 teaspoon 1 teaspoon black pepper
2 cups 2 cups sour cream or crme fraiche
2 Tablespoons 2 Tablespoons fresh chopped dill (or 2 teaspoons dried dill weed)
2 Tablespoons 2 Tablespoons lemon zest
2/3 cup 2/3 cup canola or olive oil, divided