Salmon Quinoa Fishcakes
Prep time
Cook time
Total time
Recipe type: Main Course/ Starter
Cuisine: Gluten-free and dairy-free
Serves: 3
  • 2 cups cooked quinoa
  • 1 cup steamed salmon fillets, flaked
  • zest of ½ organic lemon
  • 1 tbsp lemon juice
  • 2 lightly beaten egg white + 1 egg white beaten for the coating
  • 1 tbsp fresh chopped dill
  • 3 tbsp of flour (I use rice flour)
  • 3 tbsp breadcrumbs (I use brown rice breadcrumbs)
  • extra virgin olive oil
  • salt & pepper to taste
Yogurt dip:
  • 1 cup low-fat greek yogurt
  • zest of ½ lemon
  • 1 tbsp fresh chopped dill
  • salt & pepper to taste
  1. Preheat oven to 356F/180C.
  2. In a large bowl mix together cooked quinoa, steamed flaked salmon fillets, lemon zest and juice, 2 beaten egg whites and dill. Combine well and season with salt and pepper.
  3. Shape the mixture into burger-style patties and arrange on a baking tray covered with parchment paper.
  4. Transfer in the freezer to set for 10 min, or in the fridge for a couple of hours or overnight.
  5. Arrange flour and breadcrumbs into 2 separate plates.
  6. Dust evenly with flour each fishcake, then brush with beaten egg white and coat with breadcrumbs.
  7. Heat a cast iron skillet over medium heat. Drizzle with a little olive oil and sear the fishcakes 2 min on both sides.
  8. Finish to cook in the oven for 10 min or until crispy & golden and cooked through.
  9. Serve piping hot or allow to cool and refrigerate in an airtight container for up to 2 days.
  10. For the yogurt dip: combine all ingredients together, season to taste. Refrigerate until ready to serve with the fishcakes.
To mae these fishcakes gluten-free and dairy-free I've use rice flour and brown rice breadcrumbs. If you don't have any particular dietary requirement use simple all purpose flour and panko breadcrumbs.
Recipe by The Petite Cook at