A healthy take on fishcakes, quinoa adds a whole new dimension to this quick recipe. Serve these easy-to-make cakes with a fresh kale salad for a tasty, balanced and filling meal.
Making your own fish cakes is so quick and easy and it’s a fantastic way to use leftover fish and quinoa– these ones features fresh salmon (which is rich in omega 3), but they taste just as amazing with different kind of fish like cod or tuna.
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Quinoa is the star of these fishcakes and replaces the traditional use of potatoes into the mix. It has become hugely popular in the last few years, mostly because of all the amazing nutritional properties it has.
The list of healthy goodness quinoa is filled with includes:
- It’s of the most protein-rich foods you can eat.
- It’s packed with fiber, which help us digest.
- it’s a great source of manganese, a powerful antioxidant which helps protect our blood cells from free radicals.
- It’s high on magnesium and iron, both fundamental for our bodies.
The best part about these quinoa salmon fishcakes is that all you need is one bowl and a bunch of fresh ingredients, and are ready in just under 30 mins!
I’ve used a mix of black, white and red quinoa( which is even more packed with nutritionals), freshly steamed salmon fillets ( unquestionably better than the canned counterpart). Plus, using only white eggs and just a drizzle of extra virgin olive oil makes these fishcakes very low in calories and fats whilst still being awesomely full of protein and nutritional value.
You won’t believe how easy these fishcakes are. All you have to do is mixing all ingredients in a large bowl.
Then shape the mixture into large burger-style patties and arrange them on a baking tray. I put them in the freezer to set for about 10 mins, but if you’re not in a rush you can leave them in the fridge for a couple of hours or overnight. Don’t skip this step, it’s the best way to prevent your fishcakes from breaking apart when you cook them.
Once the fishcakes are set, it’s time for the coating. Arrange flour and breadcrumbs in two different plates. Dust evenly with flour each patty then brush with beaten white egg and coat with breadcrumbs. I’ve used this gluten-free organic brown rice breadcumbs and rice flour, so these fishcakes are not only 100% dairy-free but also awesomely gluten-free.
To cook the fishcakes use a cast iron skillet. Drizzle with oil, give them a quick sear on both sides and then off into the oven for 10 mins or until crispy and golden and absolutely mouth-watering.
They’re perfect to warm you up on a cold day when eaten straight from the oven, served with a nice refreshing salad ( I’m obsessed with baby kale at the moment) and a yummy yogurt dip. But don’t be afraid to eat these cold, they are just as good the next day! You can also prepare them ahead at the beginning of the week and store them in the freezer, for a quick meal during the busy work/school week schedule.
These vibrant healthy salmon quinoa fishcakes are also great party food, you can make a mini bite-sized version and bake them in small cupcake tin or pan-fried in large batches. They’re sure to be a hit and a huge crowd pleaser.
I really hope you give these salmon quinoa fishcakes a try. If you do, make sure to comment here below or on my facebook/twitter and share with me your thoughts and your favorite ingredients to use. Don’t forget to snap a picture, tag it #thepetitecook and share it with me on Instagram! Looking at your pictures always makes my day!
Salmon Quinoa Fishcakes
Ingredients
- 2 cups cooked quinoa
- 1 cup steamed salmon fillets flaked
- zest of 1/2 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 1/2 lemon
- 1 tbsp fresh chopped dill
- salt & pepper to taste
Instructions
- Preheat oven to 356F/180C.
- 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.
- Shape the mixture into burger-style patties and arrange on a baking tray covered with parchment paper.
- Transfer in the freezer to set for 10 min, or in the fridge for a couple of hours or overnight.
- Arrange flour and breadcrumbs into 2 separate plates.
- Dust evenly with flour each fishcake, then brush with beaten egg white and coat with breadcrumbs.
- Heat a cast iron skillet over medium heat. Drizzle with a little olive oil and sear the fishcakes 2 min on both sides.
- Finish to cook in the oven for 10 min or until crispy & golden and cooked through.
- Serve piping hot or allow to cool and refrigerate in an airtight container for up to 2 days.
- For the yogurt dip: combine all ingredients together, season to taste. Refrigerate until ready to serve with the fishcakes.
Notes