Quick Quinoa Cakes with smoked salmon

 Quick Quinoa Cakes 
Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free, Egg Free, Dairy Free, Lactose Free, Endometriosis, Crohns & Celiac Safe.

Can be eaten Breakfast, Dinner or Tea Time.

As you will have probably guessed I need to use up the smoked salmon i bought on Sunday 

so i am trying out different recipes to go with it.

I have really been craving hot things lately as in Dijon mustard and Horseradish heat.

Interesting facts about this seed and this root are:

Mustard is high in sodium, selenium (which is good for reducing asthma) it is also a good source of magnesium (which is good for lowering blood pressure).

Horseradish has antibiotic qualities and a high sulphur content which helps against a variety of bacteria, it can be beneficial for sinus infections, it is also thought to be a powerful duretic.

Ingredients:

2 oz quinoa 

2 Tsp Flax seeds

4 Tsp Hot water

1 Tsp mixed herbs

1 Tsp Lemon Juice

1/2 Tsp Xanthan Gum

1/2 Cyder Vinegar

2-3 Tsp Dijon Mustard (add more or less depending on how hot you want them)

1 Tsp Hot Red Redish Sauce

Smoked Salmon

half a pack of asparagus or if you have one avocado is lovely with this recipe too

Makes: 3 chunky cakes

First cook your quinoa make sure to double the water to the amount of quinoa used.

If you think the quinoa is cooked but there is still water there just let it boil off and you will have extra fluffy quinoa.

Add your mixed herbs, dijon mustard, hot radish sauce, xanthan gum, lemon juice and vinegar.

Stir until it is all mixed in together nicely.

the mixture will be sticky.

Mix your ground flax seeds with the hot water and mix, leave for around a minute so it thickens.

Add the 'flax egg' to the mixture and it will bind it even more.

You can griddle your cakes but i prefer the grill.

Put the grill on a medium-low heat.

arrange your cakes onto foil and make your desired shape, i opted for the boring cake/burger shape.

Keep checking your cakes, your want them to have a golden crisp look to them.

When your cakes are golden use a fish slice to prize them away from the foil and turn them over either put them crispy side down onto a plate and change the foil on the grill or just flip them over into a different spot from which you took them from, If you place them on the same spot your crispy side will stick to the grill foil.

Whilst the cakes are cooking snap your asparagus stalks in half and put them in water and let them boil for around 5 minutes or until tender.

When the top are golden and crisp too, this means your cakes are done.

they will be crispy on the outside and soft in the middle.

serve layered with your asparagus stalks, add some hot red radish sauce and place your smoked salmon on top and dash with some mixed herbs.

Hope you enjoy them, let me know what you think 

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