These muffin-tin quinoa salmon cakes are a delicious and healthy twist on traditional salmon cakes. Made with cooked quinoa, canned salmon, and a variety of flavorful herbs and spices, these cakes are packed with protein and nutrients. Baked in a muffin tin for easy portion control, they are crispy on the outside and tender on the inside. Serve them as a main dish with a side salad or as a protein-packed snack. These salmon cakes can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
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