Make a few brief and clean salmon fishcakes with a lovable quinoa coating. Perfect served with peas and veggies or a facet salad.
- 750g candy potatoes (about four medium sized)
- 65g quinoa (crimson and black mix, if possible)
- 1 tbsp. oil, plus a touch greater for brushing
- 240g skinless and boneless salmon fillets
- small bunch of chives, chopped
- To serve
- 90g watercress
- 200g frozen peas, cooked
Wash the candy potatoes, prick every of them some instances with a fork and prepare dinner them in the microwave for round 10 minutes – the time varies relying at the size. Alternatively, bake in the oven at 180C/160C fan/gas four for approximately forty five minutes. Scoop the flesh right into a bowl. Reserve the skins to make crisps, in case you like (see tip, below).
Tip the quinoa right into a saucepan and pour over 150ml boiling water, cowl with a lid and simmer for approximately 15 minutes till the water has been absorbed. Drain properly, unfold out on a plate and set aside.
Drizzle touch oil in a frying pan over a medium heat, and then fries the salmon fillets for a couple of minutes on every facet. Tip into the bowl with the sweet potato, and then upload the chives. Mix properly to interrupt up the fish, and season to taste.
Heat the oven to 180C/160C fan/gas four. Form the aggregate into 8 equal-sized fishcakes. Dip every fishcake into the plate of quinoa and coat fully, urgent to assist it stick. Brush with a touch olive oil and location on a baking tray covered with baking parchment. Bake for approximately 15-20 minutes till golden. Serve with the watercress and peas, and candy potato crisps, in case you like