Quinoa Salmon Cakes with Dill and Fennel

Casey Barber

Ingredients

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

Prep: 10 min Total:

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1
In a large bowl, stir all ingredients except the oil together until well incorporated.
2
Form into six patties about 3 1/2” in diameter and place on a baking sheet. Refrigerate for an hour.
3
Heat a few tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.
4
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.
5
Transfer to a paper towel-lined plate before serving.

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