|Yes, it appears I over-browned the krabby patties.
I’m no good with the skillet.
I’m SO ready for summer-time food, aren’t you guys? I’ve been reading a lot of great recipes lately for fresh, light, summery foods. I can’t wait to add them all to our weekly meal plans (and by meal plans, I mean whatever I decide to make an hour before dinner time). I brought a couple new recipes to the dinner table tonight; they were super well-received and I want to tell you all about them.
The first recipe is a sweet potato salmon cake from the Queen of Quinoa. I lovingly told the children they were “krabby patties” because, you know, that sounds more like kid food and I thought they’d buy-in. It totally worked; they had two each and I heard the term “krabby patty” used about 817 times at the table while we ate. These were super delicious. Of course, I can’t leave well enough alone, so I switched things up a little. Here’s my version with just a few mods:
- ½ cup cooked quinoa (I made mine in the rice cooker ahead of time so I wouldn’t have so many irons in the fire at once).
- 1 medium sweet potato (I used one leftover from the night before – it was baked in foil in the oven and I just scraped it into the bowl)
- 1 (6 oz) can wild salmon (skinless and boneless if possible)
- 2 large eggs
- 1/2 white onion, minced
- 1 tsp garlic, minced
- 2 tablespoons cornmeal
- Sea salt and pepper to taste
- Canola oil for cooking
- 1-1 1/2 cups cooked quinoa (make extra when you make it for the krabby patties)
- 1 jar heart of palm (sliced into bite size pieces)
- 1 jar of pitted black olives
- lemon juice
- garlic salt
- In a large salad bowl, add the first three ingredients.
- Season with garlic salt and a lemon juice to taste (start with just a little).
- Gently toss with a fork.
- Cover and refrigerate for 20-30min until all ingredients are slightly chilled.
- Serve and enjoy!