Directions
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Step 1
Mix together
White Quinoa (1/2 cup)
,
Water (1 cup)
,
Wild Salmon (6 oz)
,
Carrot (1)
,
Scallions (2)
,
Eggs (2)
,
Fresh Herbs (1/4 cup)
,
Dijon Mustard (2 Tbsp)
,
Ground Flaxseed (2 Tbsp)
,
Garlic Powder (1/2 tsp)
,
Sea Salt and Pepper (1 pinch)
in a bowl.
Step 2
Form small cakes out of the mixture and put them on a baking tray.
Step 3
Bake them on 350 degrees F (180 degrees C) for 22 minutes, or until golden brown.
Step 4
In a separate bowl, combine
Tahini (2 Tbsp)
,
Dijon Mustard (1 Tbsp)
, juice of
Lemon (1)
and a tablespoon of water. Pour the sauce over the cakes and serve.
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