Succulent patties that are rich in nutrients but tasty as heck… I have a recipe for you that offers this!

These days I create meals that can be enjoyed by adults and kids alike, and with a bit of alterations are suitable for a baby that’s just starting to eat (although by the way she is going you’d think she was a eating competition winner in a previous life). And this was a hit!

These patties were so tasty, I made larger patties for hubby and I, smaller patties for Ash and small patties of a mixture without salt for Lara (baby led weaning). Everyone loved them!

Tinned salmon is a great source of calcium and other minerals as the bones can be crushed up and eaten – you won’t even know they’re there. On top of that, it’s so easy to just open a can, smoosh it up and through it together with some other ingredients for an awesome meal. Extra bonus – it’s a very cost effective meal.

I used red salmon and tricolour quinoa but you could use pink salmon or any other colour quinoa if you’d prefer. I cooked the quinoa earlier in the day and let it rest until I was ready to make the patties. If you haven’t cooked quinoa before, I would say it’s just like cooking rice via the absorption method. You want it to be tender but not entirely mooshy. When it cooks, the germ ring becomes visible so it gets a white outline around it.

Ingredients

• 2/3 cup quinoa, cooked and then cooled
• 415g can salmon
• 2 spring onions, finely chopped
• 2 tsp sesame oil
• Handful coriander leaves, finely chopped (you could also use dill)
• 1 egg
• 1 tsp chia seeds
• 2 tbsp mayonnaise
• 2 tsp Dijon mustard
• 1/4 lemon, juiced
• 1 tbsp ground flaxseeds
• Rice flour 2 tbsp
• 1/2 tsp salt

Method

1. Drain the salmon, and transfer it into a bowl and mash it with a fork to break up the bones
2. Add all the remaining ingredients to the bowl and mix together
3. Allow it to sit for 10 minutes
4. Heat a fry pan over medium high heat, then add 2 tbsp olive oil
5. Scoop a small handful of the mixture out and loosely form into a ball then place in the pan. Slightly flatten with a spatula so that it forms a disc shape
6. Fry for about a minors or until it turns golden brown. Turn the patty over and cook until it turns golden brown.
7. Transfer cooked patties to a plate and cook the remaining mixture in batches, adding more oil to the pan in between as needed. After a few batches you might need to turn the heat down in the pan.

Meal ideas :

​

The post Salmon and Quinoa Patties appeared first on Alison Mitchell Naturopath.

[fb_button]

~Serves 1~

Ingredients

• 3 button mushrooms, halved then sliced
• 2 slices smoked salmon, cut or torn into chunks
• 2 eggs
• Salt and pepper
• 1 tbsp dill

Method

Heat a small frying pan to medium heat, then add a good splash of olive oil and a tsp butter or ghee. Add the mushrooms and sautee until softened.

Whisk the eggs with some salt and pepper to season and a tbsp water (I find adding the water makes it a bit fluffier and makes the eggs go further), then pour into the pan. Arrange the mushrooms evenly throughout the egg mixture then allow to cook for a minute. Lay in the smoked salmon and most of the dill, then cover the pan and allow the omelette to cook all the way through (about 2-3 more minutes). Once it is mostly set you may like to try flipping it over, or folding in half so that all the egg is cooked.

Serve with a sprinkling of the remaining dill.

 [fb_button]

The post Smoked Salmon and Mushroom Omelette appeared first on Alison Mitchell Naturopath.

[fb_button]

~Serves 2~

Ingredients

• ½ cauliflower
• ¼ bunch kale (the flat leaf or the curly is fine), finely chopped.
• Handful mint and basil leaves, finely chopped.
• Salt and pepper
• 1 pinch dried chilli flakes
• 1 tsp cumin powder
• 2 salmon fillets

Method

In a food processor, blitz the cauliflower until it turns into a coarse breadcrumb like consistency.

Get out two frying pans, one on medium high and the other on medium heat. Add some olive oil to both pans.

In the medium high heat pan add the salmon fillets (first season them with salt and pepper) skin side down.

In the medium heat pan, tip in the cauliflower. Stir through until it starts to soften then add the kale. Season with salt and pepper and add the dried chilli and cumin. Cover with a lid.

After about 4-5 minutes or the skin is crisp, turn the salmon over.

Cook the salmon for another 3-4 minutes or until cooked to your liking.

Remove the lid from the cauliflower, then add the mint and basil and cook for another minute, then take off the heat.

Serve the cauliflower scramble into bowls and place the salmon fillet on top. Garnish with some cracked pepper and torn up basil leaves.

The post Kale, Basil, Mint and Cauliflower Scramble with Salmon appeared first on Alison Mitchell Naturopath.