These patties are delicious, simple, and healthy. Enjoy them on whole-grain rolls, with grilled vegetables, or made into 16 mini-patties for an easy appetizer.

Makes 8 servings
Cooking time: N/A


2 tbsp (30 mL) canola oil, divided

1 cup (250 mL) minced onion

½ cup (125 mL) finely chopped celery

1 cup (250 mL) cooked quinoa

2 cans (6 oz./170 g each) salmon, drained and rinsed

3 eggs, beaten

2 tbsp (30 mL) green relish

½ tsp (2 mL) salt


1. In a large non-stick pan, heat 1 tbsp (15 mL) of the canola oil over medium heat. Add onion and celery and sauté for about 5 minutes. Remove from heat.

2. In a large bowl, combine cooked quinoa with cooked onions and celery. Add salmon, beaten eggs, relish, and salt. Stir well to combine.

3. Shape mixture into eight patties, about 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.


Serving Size
1 patty

Recipe courtesy of, featured in Diabetes Canada’s 2018 Healthy Living Calendar. To download the latest recipes, visit

Nutritional Information

Per Serving

Calories 150
Total fat 9 g
Saturated fat 1.5 g
Cholesterol 90 mg
Sodium 360 mg
Carbohydrates 7 g
Fibre 1 g
Protein 10 g
Sugars 1 g
Canned salmon is an easy way to get your omega-3 fatty acids and is low in mercury. Mash up the bones to get as much calcium as a ⅔ cup of yogurt, with the added bonus of 400 IU of vitamin D. – Sandi Williams, registered dietitian, Toronto
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