Ingredients

• 2 tbsp (30 mL) tahini Lemon Tahini Sauce
• 1 tbsp (15 mL) Dijon mustard Lemon Tahini Sauce
• Juice of 1 lemon Lemon Tahini Sauce
• 11 tbsp (15 mL) water Lemon Tahini Sauce
• ½ cup (125 mL) white quinoa Quinoa Cakes
• 1 cup (250 mL) water Quinoa Cakes
• 1 can (7.5 oz/213 g) wild salmon (or 1 cooked fish fillet, flaked) Quinoa Cakes
• 1 carrot, grated Quinoa Cakes
• 2 green onions, finely chopped Quinoa Cakes
• 2 eggs Quinoa Cakes
• ¼ cup (60 mL) chopped fresh herbs (choose your favourite) Quinoa Cakes
• 2 tbsp (30 mL) Dijon mustard Quinoa Cakes
• 2 tbsp (30 mL) ground flaxseeds Quinoa Cakes
• ½ tsp (2 mL) garlic powder (or 1 clove garlic, minced) Quinoa Cakes
• Pinch of sea salt and pepper Quinoa Cakes

Instructions

1. Preheat oven to 350°F (180°C).
2. To make the lemon tahini sauce, place all ingredients in a food processor or blender and blend until creamy. If sauce is too thick, add a little more water. Set aside.
3. To cook the quinoa, combine water and quinoa in a medium pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa is fluffy.
4. In a medium bowl, combine quinoa, salmon, carrot, green onions, eggs, fresh herbs, mustard, flaxseeds, garlic powder, sea salt and pepper. Mix well. Shape into 4 or 5 patties about ¾ inch (2 cm) thick. Arrange on a parchment-lined baking sheet. Cook for 22 minutes or until golden. Serve drizzled with the lemon tahini sauce.
5. Let sit at room temp for 10 minutes before slicing into squares. Store in freezer or fridge. Keeps for up to 3 months in the freezer.