Moroccan Salmon Patties

• Seafood

  • 2 (6 oz. each cans Salmon

• Produce

  • 3 tbsp Flat-leaf parsley
  • 1 Garlic clove
  • 1 tsp Lemon, zest
  • 4 tbsp Mint, fresh
  • 1/2 Yellow onion, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Cinnamon, ground
  • 1/8 tsp Pepper, ground
  • 3/8 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs, whole wheat

• Dairy

  • 1/2 cup Whole milk greek yogurt, plain

Found on cookincanuck.com

Description

Ingredients

• 2 (6 oz. each) cans salmon, drained
• ½ cup cooked quinoa
• ½ medium yellow onion, grated
• 1 egg
• ¼ cup whole wheat panko breadcrumbs
• 3 tbsp minced flat-leaf parsley
• 2 tbsp minced fresh mint
• 1 tsp lemon zest
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp salt
• ¼ tsp cayenne pepper
• ½ cup plain whole milk Greek yogurt
• 2 tbsp minced fresh mint
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ⅛ tsp salt
• ⅛ tsp ground pepper

Directions

• Preheat the oven to 375 degrees F.
• With a fork, flake the salmon into a medium sized bowl. Stir in the rest of the ingredients.
• Shape ¼ cup of the salmon mixture into a patty and place on a cutting board. Repeat with the remaining salmon mixture to form a total of 8 patties.
• Place a baking sheet in the oven for 5 minutes. Remove it from the oven, lightly coat with cooking spray and transfer the salmon patties to the baking sheet.
• Bake the patties for 15 minutes, or until golden brown on the bottom. Flip over the patties and cook for an additional 5 minutes.
• Serve the patties with the yogurt sauce.
• In a small bowl, stir together the yogurt, mint, lemon juice, garlic, salt and a pepper.

Nutrition