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These were really good, and I am definitely going to make them again!  I actually experimented with tuna as well. If you want to use tuna, add about 1-2 tsp of lime juice to the food processor so they will form patties. This recipe is adapted from The Whole Life Nutrition Kitchen.

3-4 green onions, ends trimmed

1 large handful fresh cilantro

1 tsp adobo sauce (from a can of chipotles in adobo)

1-2 tsp lime zest

salt and pepper

2 – 6oz cans wild caught salmon (boneless, skinless)

1 cup cooked quinoa

Place the green onions, cilantro, adobo, lime zest, and black pepper into the food processor and process until smooth. Add the salmon and quinoa until fairly smooth, taste for salt. Form into patties.

In a medium to large skillet heat about a tablespoon of oil over medium high heat. Cooks patties until nice and crispy on each side (about 3 minutes per side). Don’t crowd the pan!

I served these with sautéed kale and roasted parsnips, YUM!

If you’ve never had roasted parsnips you really have to try them. It’s very simple and so tasty. A little olive oil, salt and pepper, about 15 minutes at 400F, until crispy and caramalized.

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