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Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil


Salmon and Quinoa Patties

Source: Patricia Chuey, MSc., RD, Category: Saute & Stir-Fry, Lunch & Snack, Dinner & Main Course, Heart-Smart, Diabetic

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Delicious. Simple. Healthy. Enjoy these patties accompanied with grilled vegetables, on wholegrain rolls or made into 16 mini-patties for an easy appetizer.


  • 2 Tbsp canola oil, divided 30 mL
  • 1 cup minced onion 250 mL
  • ½ cup finely chopped celery 125 mL
  • 1 cup cooked quinoa 250 mL
  • 2 cans, 6.5 oz / 184 g each, salmon, rinsed and drained
  • 3 eggs
  • 2 Tbsp green relish 30 mL
  • ½ tsp salt 2 mL 


  1. In a large non-stick pan, heat 1Tbsp (15 mL) canola oil over medium heat. Add onion and celery and sauté for about 5 minutes. Remove from heat.
  2. In large bowl, combine prepared quinoa with cooked onions and celery. Add salmon, eggs, relish and salt. Stir well to combine.
  3. Shape mixture into 8 patties, about 1/3 cup (75 mL) mixture each.
  4. In a saucepan, heat remaining canola oil over medium heat.
  5. Cook patties for 3 to 4 minutes, undisturbed, or until golden brown. Flip over and continue cooking for about 4 additional minutes. 

Yield: 8 patties. Serving size: 1 pattie.        

 Nutritional Analysis
Per Serving
Calories 150
Total Fat 9 g
Saturated Fat 1.5 g
Cholesterol 90 mg
Sodium 360 mg
Carbohydrates 7 g
Fiber 1 g
Sugar 1 g
Protein 10 g


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