Zucchini Salmon Cakes with Lemon Dill Pesto

There’s something special about fish cakes . I don’t know if it’s because they remind me of the beach or the fact that they taste just so darn good, but either way, give me a fish cake and I’m content. As I’m sure you already know, classic fish cakes (of any kind) are traditionally made with...

Ingredients

  • 1 7oz can of wild caught salmon, skin & bones removed
  • 1 1/2 cup cooked quinoa
  • 2/3 cup grated zucchini, pressed tightly to remove the water
  • 2 large scallion, thinly sliced
  • 1 tsp lemon juice
  • 1 egg
  • Salt & pepper to taste

Ingredients

  • 1 bunch / handful fresh dill, roughly chopped
  • 1/4 cup walnuts
  • 1 garlic clove
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 – 1/2 cup oil
  • Salt & pepper to taste

Directions

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