Quinoa, Salmon, Haloumi and Dill Pesto Fritters

  • 1/2 cup uncooked quinoa (any variety)
  • 415g can of tinned salmon, drained
  • 90g haloumi, grated
  • 1 egg
  • 1 cup fresh dill
  • 1/2 cup walnuts
  • 1/4 cup olive oil, plus extra for cooking
  • Pepper, to taste
  1. Cook the quinoa in a saucepan according to the package directions. Allow to cool slightly

2. In a bowl, combine the cooked quinoa, grated haloumi, drained salmon, egg and pepper


3. Make the pesto by blending the dill, walnuts and olive oil in a food processor until it forms a paste


4. Fold the pesto through the quinoa mixture until mostly combined (some chunks of pesto are nice to leave!)


5. Take a small handful of mixture and form patties. Heat a small amount of olive oil in a frypan, add the patties and cook in batches over a medium heat for approximately 5 minutes or until golden. Turn and cook on the other side for an additional 4-5 minutes


6. Serve immediately or cold, with a salad or a yoghurt dressing


  • Energy: 665kJ
  • Protein: 9.3g
  • Fat: 12.0g (Saturated fat 2.4g)
  • Carbohydrates: 3.4g (Sugars 0.3g)
  • Sodium: 252mg


Apart from being delicious, walnuts are a great source of omega-3 alpha-linolenic acid (ALA). Omega 3 fatty acids are important in maintaining cell membranes, are required for brain and eye development, and reduce inflammation. This is particularly important for vegetarians and people who don’t eat fish twice weekly for their source of omega 3s. Snack on nuts and add them to as many meals as possible!