SALMON & SHRIMP PATTIES WITH QUINOA

Quinoa is a grain-like crop grown primarily for its edible seeds and originated in the Andean region of Ecuador, Bolivia, Colombia and Peru. The name is derived from the Spanish spelling of the Quechua name kinwa or occasionally "Qin-wah". The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains'.

Serves 4
40 minutes
575 kcal per serving


Ingredients

• 1 dl cane sugar
• 3/4 dl rice vinegar
• 1 handful coriander or parsley, chopped
• 1 tsp chilli, shredded
• 2 scallions, chopped
• 500 g salmon fillets, coarsely chopped
• 200 g peeled shrimps
• 2 tbsp ginger, finely grated
• 1 tbsp fish sauce
• 1 tbsp oil + 1 tsp for brushing
• 2 dl quinoa
• 3,5 dl water
• 1/2 papaya, about 400 g
• 4 scallions, sliced

Method

1. Preheat the oven to 175 °C.
2. Heat the sugar and the vinegar in a saucepan until the sugar has melted, then simmer for about 5 minutes until the consistency is syrupy.
3. Mix the coriander, chilli and scallions in a bowl.
4. Stir in 2 tbsp of the coriander mixture into the syrup.
5. Place the salmon, prawns, ginger, fish sauce, oil and the rest of the coriander mixture in a food processor and mix smooth.
6. Shape the mixture into 8 patties, brush them on both sides with the oil, then place them on an ovenproof plate.
7. Cook them in the oven for 20-30 minutes until golden brown.
8. Meanwhile, rinse the quinoa in lukewarm water through a strainer, then cook gently with the lid on for 15 minutes.
9. When the quinoa is cooked mix it with the scallions and the papaya and serve with the patties and the sauce.