Quinoa and Salmon Cakes

This recipe is a unique way of using quinoa. The lemon sauce is what makes this an absolute hit! Only 4 grams of carbohydrates per cake with 1 1/2 teaspoons of topping. Easily make this recipe vegetarian by omitting the salmon.


Cake

1 1/4 cup water
3/4 cup organic quinoa
8 ounce wild Alaskan salmon, chopped
2 large eggs plus 1 large egg white, lightly beaten
1/2 cup coarse dried breadcrumbs
1/2 cup finely chopped scallions
1/2 cup finely chopped dill
1 teaspoon lemon zest
1/2 teaspoon ground pepper
About 6 teaspoons extra-virgin olive oil (for cooking)

Lemon Sour Cream Topping
1 cup reduced-fat sour cream
1 1/2 teaspoon lemon zest
1/2 teaspoon lemon juice

Directions
1. Bring water and quinoa to boil in a medium sauce pan. Reduce heat to maintain at a simmer; cover and cook until water is absorbed (10-15 minutes). Transfer the quinoa once it's done to a bowl to cool (about 15 minutes).
2. Prepare topping by combing ingredients in a small bowl, cover and refrigerate until ready to serve.
3. To finish cakes, add the salmon, eggs, breadcrumbs, scallions, dill, lemon zest, and pepper to the cooled quinoa. Damp your hands and mix ingredients together by hand. Once well mixed,  form  about 32 small cake patties. (May have to damp hands several times to prevent sticking). Heat oil in a large skillet and cook patties until golden brown (about 3-4 minutes each). Serve warm or at room temperature with a dollop of lemon sour cream topping.