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Zucchini Salmon Cakes with Lemon Dill Pesto


prep time 10 mins
cook time 6 mins
total time 16 mins
serves: 8 small, 4 large


1 7oz can of wild caught salmon, skin & bones removed
1½ cup cooked quinoa
⅔ cup grated zucchini, pressed tightly to remove the water
2 large scallion, thinly sliced
1 tsp lemon juice
1 egg
Salt & pepper to taste
1 bunch / handful fresh dill, roughly chopped
¼ cup walnuts
1 garlic clove
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ – ½ cup oil
Salt & pepper to taste



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