I couldn’t get this picture of quinoa patties out of my head from Cook Republic. After pinning them on the quinoa pinterest board, later in the day I thought they’d be good for the little man, so I pinned them to the kid food board (which is in need of more inspiration so keep your suggestions coming please!). So flying solo tonight, with the husband interstate for a few days, I thought I’d try them out.
Side note: I do tinker with a lot of recipes when my husband is out of town. If your husband is of the same variety (meat & 3 veg) you might want to serve these for a light lunch rather than dinner. I don’t want any marital discord on my hands…
I wanted to remove the gluten (bread) and add some fish – having just visited the cash’n’carry on the weekend and acquired 24 tins of wild Alaskan salmon. So I served these with a mixed salad, kale chips and baked sweet potato (1hr in the oven).
You could easily substitute the tin salmon for some fresh, sustainable salmon. BTW I’m having big issues with fish and sustainability at the moment – anyone else? I feel comfortable with my free range butcher, but apart from this canned wild salmon (hardly my first choice), where does one turn for fresh, sustainable, wild fish?
I’d love to tell you the little man ate all of his patties, but alas, no. He did at least try one, which is a big step from a few weeks ago, thanks in part to “French Kids Eat Everything” – my current favourite read!
- ½ cup cooked quinoa
- 1 tin wild salmon (105 grams)
- ½ onion, chopped
- 2 potatoes, chopped and cooked with quinoa
- 1 tablespoon cornflour
- 1 egg
- 2 sticks of fresh thyme, leaves removed
- 3 sprigs parsley, finely chopped
- 2 tablespoons of grapeseed oil
- Mash all ingredients, except oil, in a bowl.
- Make into about 10-15 balls and squash down.
- Place on a plate in the freezer for 10 mins
- Heat oil in frypan on medium high heat and cook for 2-3 minutes on each side.
- Serve with salad and baked sweet potato.