Makes 6-8 fish cakes 

INGREDIENTS:

800g Baby Chat Potatoes

410g Pink Salmon (drained, mashed)

4 Cups Quinoa Flakes

1 TBLS Butter

Splash of Milk (for mashing)

1 TBLS Lemon Zest

1 TBLS Horseradish (minced)

1/2 Cup Shallots (chopped)

S&P (season to taste)

METHOD:

1. Place potatoes in a pot of salted water and bring to the boil, cook till tender roughly 10-15 minutes.

2. Drain, and then mash potato with butter and milk, season, set aside to cool.

3. Once cooled, add the salmon, 2 cups of quinoa flakes, lemon zest, horseradish, shallots and S&P and mix through with hands to combine.

4. Form 4-6 fish patties out of mixture, coat in remaining quinoa flakes and refrigerate for 30 minutes to an hour (If cooking them that day), otherwise cling wrap patties individually and store in freezer