Salmon and quinoa fishcakes

Ingredients

Makes 10

6 spring onions, roughly chopped

3 dill sprigs

1 handful coriander

300g wild salmon fillets, raw

1 red chilli, roughly chopped

½ cup LSA

1 lemon (the juice of)

1 ¼ cups cooked quinoa

1 egg

Method

Place all the ingredients in a food processor and blitz until the ingredients are well combined, you may need to stop and scrape down the sides a few times.

Remove the mixture from the food processor, it will be a little sticky but don’t worry they turn out fine.

Create your fishcakes with clean bare hands and either cook or store as you please.

To cook the fish cakes I use some olive oil in a hot fry pan, fry the fish cakes on either side for about 2 minutes each or until golden brown and crispy.

Serve with a salad or however you like!