I came across this easy recipe for quinoa salmon fritters recently. It was actually the bloggers photo of these fritters cooked in a cast iron skillet that grabbed my attention. Funk got me a cast iron skillet for Hanukah this year and I am so, so excited to put it to use. Most of our meals were made in a non-stick skillet: eggs for breakfast, stir fry or some sort of veg/bean/grain dish I’d sautee in a pan. I could never justify getting ANOTHER pan, let alone one that I can’t even lift with one hand, it’s so heavy, and one that requires special care. But, since getting it a few weeks ago, we store it in the oven, and take care of it like it’s a second child, heating it up properly before adding oil, oiling it down before we put it away, never ever using soap, etc. It’s like another member of our family! And I absolutely notice a difference in the taste and texture of our foods we cook on it. I’m looking forward to a lifetime of use with this pan, and having it become even more seasoned and non-stick as I use it.
Back to the recipe. I already had everything on hand and it took less than 20 minutes to throw together and cook. I only strayed from the original recipe a little, using extra quinoa and salmon and having no fresh parsley on hand. I also used coconut oil to pan fry them.
1 cup pre-cooked and cooled quinoa
2 6oz cans boneless, skinless salmon
1/2 cup whole wheat breadcrumbs
1/2 cup shredded non-dairy daiya or regular mozzarella cheese
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp salt
Click here for preparation instructions on the original post.
They came together perfectly and easily. I paired them with cinnamon honey roasted carrots and salt and pepper roasted brussels sprouts on the side.
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