Ten minutes to prepare and show stoppingly delicious!
|1||can lentils drained and rinsed (mash lentils with hands or fork)|
|3⁄4||c||cooked red quinoa|
|1⁄2||juice of lemon|
|1||T||each canola mayo and dijon mustard|
|1||c||yellow onion (sauteed)|
|2||cloves garlic (sauteed)|
|1||c||fresh chopped parsley|
|15||oz||can of drained wild red salmon|
Place all ingredients in a medium mixing bowl and stir while mashing with the back of a fork. Form into 8 medium patties and pan sear in olive oil until crispy on the outside.
*Can also be made into mini cakes for an appetizer on top of sliced cucumbers or rice crackers.
Serve with my Tangy Roumelade Sauce. Recipe link here http://www.goglutenfreegracefully.com/node/63