Yes, I admit it! I'm addicted to wheat! Anyone can see from my blog that I love bread and anything baked, so for me to give up wheat is going to be a major challenge. Reason for this rash decision is: a serious sinus infection that's been going on for a month now and I'm ready to do anything to help get rid of it. Could it be a wheat allergy? Only one way to find out! So, for the next couple of weeks I will be posting some wheat free recipes (not gluten free) on this blog, I hope you decide to try them.
Yesterday I didn't feel well enough to go to the grocery store but luckily I found a can of salmon in my pantry. My favorite recipe for canned salmon is my mother's for Salmon and rice, but I wanted to try something different. Salmon cakes are usually prepared with breadcrumbs as a filler, so I decided to use wheat free quinoa (pronounced keen-wah) instead. This whole grain seed can be cooked and eaten like rice and it's a great source of protein.
Canned pink or red salmon is a good staple to keep in your pantry. Never waste your time removing the bones, they are soft enough to eat and are a good source of calcium.
1/2 cup dry quinoa
1 cup zucchini, grated and squeezed dry
1 teaspoon lemon zest
1 egg, beaten
Salt and pepper to taste
Canola oil for frying
In a large bowl, mash the canned salmon roughly.
Add the remaining ingredients, adding enough egg to bind the mixture together.
Divide the mixture into 4 patties or cakes. If possible, allow to set in the fridge for at least 30 minutes.
Heat some canola oil in a skillet and fry the cakes on both sides until golden brown.
Yesterday I didn't feel well enough to go to the grocery store but luckily I found a can of salmon in my pantry. My favorite recipe for canned salmon is my mother's for Salmon and rice, but I wanted to try something different. Salmon cakes are usually prepared with breadcrumbs as a filler, so I decided to use wheat free quinoa (pronounced keen-wah) instead. This whole grain seed can be cooked and eaten like rice and it's a great source of protein.
Ingredients:
1 can salmon (pink or red), drained1/2 cup dry quinoa
1 cup zucchini, grated and squeezed dry
1 teaspoon lemon zest
1 egg, beaten
Salt and pepper to taste
Canola oil for frying
Directions:
Add the quinoa to 1 cup boiling water in a small saucepan. Cover and reduce heat to low, cook for approx. 15 minutes. Set aside and allow to cool down.
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