|1 can boneless, skinless wild salmon||2 tablespoons sour cream or Greek yogurt|
|1/2 cup cooked quinoa||1 teaspoon Dijon mustard|
|1/2 cup panko bread crumbs||Zest of 1/2 lemon|
|1 fennel bulb, minced||Canola or vegetable oil for pan-frying|
|1 tablespoon minced dill|
In a large bowl, stir all ingredients except the oil together until well incorporated.
Form into six patties about 3 1/2” in diameter and place on a baking sheet. Refrigerate for an hour.
Heat a few tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.
Add a few cakes to the pan, being careful not to overcrowd the skillet, and cook for 3-4 minutes per side or until golden brown.
Transfer to a paper towel-lined plate before serving.
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