I'm still glowing too much from last night's Taxi Boys' show to write about it yet, so I will confine myself to the Quinoa Salmon Patties, per Peter Cooper's request. Next time Peter!
Owen turned his nose up when I said I was going to make these. He said he didn't they'd be good for either generation attending. I ignored him and made them anyway and I love them. I've been making these a lot lately. For a meal I make them larger and sometimes add spinach, making two or three of them a dinner serving. For this I made them smaller and fried them a bit crispier. I'm such a sucker for crunch. However, even when I've made them and not fried them as crisp, they keep surprisingly well in the refrigerator. I tried to warm these a bit in a low oven last night and I think it dried them out a bit...next time I'll just cold or room temperature if I can't serve them immediately. Of course, me being me, it's not necessarily a recipe. It's a throw it all in a bowl and go by feel kind of thing. I'll estimate the ingredients I used for this batch.
Quinoa Salmon Patties
1 box tri-color quinoa (2 cups), cooked and cooled (any kind of quinoa is fine, but I like the tri-color the best--to me it tastes nuttier and looks prettier!)
1 lb raw salmon. We get packages of frozen salmon burger meat from Sitka Salmon Shares. It's not really ground, but it's cut finely. You could also just chop it yourself of course.
2-3 T mustard
hot sauce to taste
1/3 cup gluten free flour (obviously regular would be fine, or breadcrumbs)
Mix everything together and spoon into about 1/4" of hot oil. Cook until browning, turn and cook about half the time on the second side. Sprinkle with salt and lemon juice when done.
I used three eggs initially but it was falling apart a bit in the pan (which made for nice crispy tidbits) so I added another. You could add just about anything to this...I do like the sweetness of spinach in there and fresh herbs would be nice. The first time I did this I did it with leftover cooked salmon and it was almost as good, but I like it best this way. Because they keep well in the refrigerator they are a nice grab and go snack too! Serving them this way...smaller and crispier for an appetizer--kinda called out for something with it...maybe a horseradishy dip??