One thing I love about leftover salmon filets is being able to make salmon patties the next day for lunch.

I don’t mind using canned salmon for salmon patties if I have to, but using filets is so much better!

I was looking for a way to make a grain free version and remembered that I had some cooked red quinoa in the fridge that needed to be used soon. I figured it wouldn’t hurt to try using the quinoa as a binder.

Does this look painful to you?

Nah, me either.

They are a cinch to make, too…

How to Make Grain Free Quinoa Salmon Patties (THM – S or E)

ingredients

• 1 c flaked, cooked salmon
• 1 egg (or two egg whites for an E version)
• 1 tsp minced onion
• 1/2 tsp My Favorite Creole Seasoning Blend
• 1/2 tsp dried parsley
• 3/4 tsp nutritional yeast (more or less to taste, this was all I had on hand)
• 2 Tbs cooked quinoa (I love red quinoa)
• salt and pepper to taste
• healthy fat for the skillet (for an E version, keep this to less than 1 tsp)

method

In a small bowl, whisk egg or egg whites. Add remaining ingredients and mix well. Form into patties of desired size. Heat a cast iron skillet over medium heat. When the skillet is nicely warm, add a bit of butter or coconut oil to the pan and allow it to melt. Add patties and cook for about four minutes or so or until nicely brown on the bottom. Flip and cook until browned on the other side.

Makes two 4 1/2″ patties or so. Serve with fresh veggies and your favorite creamy sauce for a healthy S style meal. Or, use 0% Greek yogurt to make a creamy sauce for an E version.

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