Quinoa Salmon Patties GF/DF


  • 1/2 cup quinoa
  • 1/2 cup green lentils
  • 1 red bell pepper, finely chopped
  • 3 tablespoons diced red onion
  • 1 garlic clove finely chopped
  • 1 tablespoon chilli powder (optional for children)
  • 1 tbs finely chopped herbs, coriander/parsley/basil as per taste
  • 1/2 teaspoon sea salt
  • pinch ground black pepper
  • 1 cup mashed cooked salmon, or tuna is also option but be aware of mercury content
  • 1 cup sweet potato/pumpkin
  • 1-2 eggs whisked to help bind patties
  • 1 tbs sesame seeds


Preheat oven to 350°F.

Cook quinoa and lentils separately according to package instructions.  Drain lentils well.

In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chilli powder, salt and pepper.  Add cooked salmon and sweet potato and combine using hands until mixture sticks together easily.  If mixture is not sticking together, add a little beaten raw egg until desired consistency is reached.

Form the mixture into four (4-inch) patties and roll in the raw sesame seeds, arrange on a baking sheet lined with parchment paper.

Bake 10 minutes.  Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through.

Serve on a bed of green salad leaves.

Dairy Free, Fish, Gluten Free, Recipes