Salmon and prawn fish cakes with quinoa

Quinola-fishcakes309-Edit_750

Ingredients:

225g salmon fillet (skinned)

150g large prawns (peeled)

1 egg

2 tbsp. fresh chopped dill

100g breadcrumbs

Grated rind of 1lemon

Salt and pepper to taste

Cooked quinoa

Asparagus

Summer beans

15g butter

2 garlic cloves

Preparation:

Place salmon and prawns in a food processor with metal blade attachment and whizz quickly until roughly chopped. Add an egg, dill, breadcrumbs, lemon zest and salt and pepper and mix all together. Divide the mix into 8 individual portions and for the fish cakes patties.

Cook in a frying pan on a medium heat with a tablespoon of olive oil, for about 4 minutes on each side.

Meanwhile melt the butter on allow heat and add chopped garlic, cook for a couple of minutes. Mix the garlic butter with cooked quinoa.

Serve with asparagus, summer beans and lemon wedges.