SALMON QUINOA FRITTERS
- 260g Tassal Fresh Tassie Salmon, Skin-Off
- 1 tsp olive oil
- 4 spring onions, finely sliced
- 1½ cups baby spinach, chopped
- ¾ cup quinoa, cooked
- 2 tablespoon Dijon mustard
- 1 garlic clove, crushed
- ½ tsp smoked paprika
- 2 eggs, beaten
- Salt and freshly ground black pepper, to taste
- Place 100g of salmon into a food processor, chop until minced, place into a large bowl.
- Finely chop the remaining salmon portions into very small pieces, add to bowl.
- Heat a small non-stick fry-pan over medium heat, add the oil and saute onions for 2-3 mins, add spinach and cook until wilted for an additional 1-2 mins, add onion mix to the bowl with salmon.
- Place quinoa, mustard, garlic, paprika, salt, pepper and eggs into bowl, mix to combine.
- Heat a nonstick fry-pan over medium heat, add oil. Fill a 1/3 cup with mixture, drop onto the hot frying pan, flatten patties slightly.
- Cook patties for 3-5 mins, turning gently cook for a further few minutes until golden.
- Serve with salad and drizzle with lemon and enjoy!
Recipe courtesy of The Organised Housewife
The types of fat we eat have been linked to the way we feel for many years and now we know that it is the long chain polyunsaturated fatty acids; DHA and EPA, naturally found in salmon, which studies have shown play a key role in facilitating cellular communication and enhancing brain function. Not only is DHA a major structural component of the brain but Omega-3 fats have also been shown to be involved in the growth of new brain cells. Studies have also shown that individuals who consume oily fish regularly have less cognitive delay as they get older. This means that for a Super Happy, healthy brain, getting the whole family hooked on Omega-3 packed salmon is a no brainer.