Recipe: Salmon and Quinoa Fish Cakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Category: Lunch

Cuisine: Gluten Free, Dairy Free

Yield: 6 burger size fish cakes

Recipe: Salmon and Quinoa Fish Cakes

Very easy to make – use cooked quinoa rather than having to mash potato. Quinoa makes them crispy. Freeze well - wrap individually in parchment paper before frying

    Fresh Ingredients
  • 1 egg
  • ½ red onion
  • 1 lemon
    Store Cupboard Ingredients
  • 1 cup cooked quinoa*
  • 1 small can wild salmon or one cooked salmon steak
  • 2 tbsps. gram flour
  • Mixing bowl
  • Wooden spoon
  • Can opener
  • Box grater
  • Fork
  • Microplane or zester
  • Plate
  • Frying pan
  • Fish slice
  1. 1) Drain the salmon and add to your mixing bowl with the quinoa
  2. 2) Grate in half the red onion with the box grater
  3. 3) Grate in the zest of the lemon with your microplane or zester
  4. 4) Squeeze in the juice from half the lemon
  5. 5) Break in the egg
  6. 6) Add the two tablespoons of gram flour and season with salt and pepper to your taste
  7. 7) Mix everything well with the wooden spoon until it is all combined and “dough” starts to form. If too wet add a bit more quinoa or gram flour. Or you could even add some broccoli or cauliflower rice from a food processor.
  8. 8) Using wet hands form into 6 burger shaped patties and set aside on the plate
  9. 9) Heat up some of your chosen oil in a frying pan on a medium heat
  10. 10) Fry 3-5 minutes on each side until browned and crispy and heated through
  11. 11) Serve with salad and a dipping sauce if you like. Pictured above with carrot and cabbage coleslaw and nori sprinkles
  12. *I usually cook up a batch of quinoa once a week and then you have it ready to add to salads, stir fries and lots of other recipes.
  13. Measure 1 cup quinoa and cover with water to soak overnight. Rinse in a sieve and cook in a saucepan with two cups of boiling water. You can add some salt or half a stock cube. Simmer for about 10-15 minutes with the lid on. Keep an eye on it and stir after the first 10 minutes in case all the water has evaporated and it starts to stick to the bottom of your pan. When cooked take off the heat, cover with a tea towel to absorb the steam and fluff up with a fork.

Recipe: Salmon and Quinoa Fish Cakes
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