Dry roast the quinoa in a clean pan. Saute for 3-5minutes until they get roasty. Remove, cool and grind to a coarse powder. Set aside.
Open the tin and transfer the salmon to a strainer and wash in running water to get rid of excess salt and squeeze the excess water and crumble them into smaller bits and add them to the fresh bowl.
Then mix in the onions, ginger, garlic, cilantro, chili flakes, chili and coriander powder and garam masala. Mix well to combine with hand. Then add the salt and lemon juice. Stir.
Add the egg and stir. Finally add the quinoa, starting with 2 tablespoon at a time. Keeping mixing it until you feel that the mixture rolls into a neat ball. I used about 8 tablespoon to get that consistency.
Divide the mixture to 10 balls and let it chill for 30minutes.
Heat a saucepan on medium flame for 5 minutes. Once they are hot, drizzle few drops of olive oil and spread them on the surface with a kitchen tissue.
In the meanwhile, remove the balls from the fridge. With wet hands flatten them into a small patty and slide them into your saucepan. Spoon out a tablespoon of oil along its edges and let it cook for 6-7 minutes on each side. Add oil if you feel its drying out. I tried to use minimum amount of oil.
Serve hot with Virginia mango chutney by its side.