Spicy Salmon Cakes with Avocado-Lime Crema

Ingredients:

• 1 pound cooked & flaked salmon
• ½ cup cooked quinoa
• ¼ cup finely chopped red onion
• 1 tablespoon minced fresh cilantro
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper to taste
• 2 large eggs, lightly beaten
• ¼ cup all-purpose flour
• Vegetable oil for cooking

For the Avocado-Lime Crema:

• 1 ripe avocado, mashed
• ⅓ cup sour cream
• 1 tablespoon fresh lime juice
• ½ teaspoon minced red onion
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the flaked salmon, cooked quinoa, red onion, cilantro, cumin, paprika, garlic powder, salt, and pepper. Mix well.
2. Gently fold in the beaten eggs and flour until just combined. Do not overmix.
3. Form the mixture into patties about ½ inch thick.
4. Heat a drizzle of vegetable oil in a large skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side, or until golden brown and cooked through.
5. While the cakes are cooking, prepare the avocado-lime crema. In a small bowl, combine the mashed avocado, sour cream, lime juice, red onion, salt, and pepper. Mix well.
6. Serve the salmon cakes hot, topped with the creamy avocado-lime mixture.