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    Home » Recipes » Appetizer Recipes

    Salmon Quinoa Fishcakes

    Published: Sep 28, 2015 · Modified: Sep 20, 2021 by Andrea

    Jump to Recipe

    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.

    [easy-tweet tweet="Salmon Quinoa Fishcakes - A quick and balanced meal, gluten-free and dairy-free" user="@Petitecook" hashtags="#glutenfree"]
    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!

    A healthy take on fish cakes - these easy-to-make Salmon Quinoa Fishcakes make a quick and balanced meal, plus they're gluten-free and dairy-free - Recipe from www.thepetitecook.com

    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.

    A healthy take on fish cakes - these easy-to-make Salmon Quinoa Fishcakes make a quick and balanced meal, plus they're gluten-free and dairy-free - Recipe from www.thepetitecook.com

    You won't believe how easy these fishcakes are. All you have to do is mixing all ingredients in a large bowl.

    A healthy take on fish cakes - these easy-to-make Salmon Quinoa Fishcakes make a quick and balanced meal, plus they're gluten-free and dairy-free - Recipe from www.thepetitecook.com

    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.

    A healthy take on fish cakes - these easy-to-make Salmon Quinoa Fishcakes make a quick and balanced meal, plus they're gluten-free and dairy-free - Recipe from www.thepetitecook.com

    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.

    A healthy take on fish cakes - these easy-to-make Salmon Quinoa Fishcakes make a quick and balanced meal, plus they're gluten-free and dairy-free - Recipe from www.thepetitecook.com

    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.

    A healthy take on fish cakes - these easy-to-make Salmon Quinoa Fishcakes make a quick and balanced meal, plus they're gluten-free and dairy-free - Recipe from www.thepetitecook.com

    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.

    A healthy take on fish cakes - these easy-to-make Salmon Quinoa Fishcakes make a quick and balanced meal, plus they're gluten-free and dairy-free - Recipe from www.thepetitecook.com

    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!

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    4 from 2 votes

    Salmon Quinoa Fishcakes

    Prevent your screen from going dark
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Course/ Starter
    Cuisine: Gluten-free and dairy-free
    Serving: 3
    Author: Andrea Soranidis - The Petite Cook

    Ingredients

    • 2 cups cooked quinoa
    • 1 cup steamed salmon fillets, flaked
    • zest of ½ organic lemon
    • 1 tablespoon lemon juice
    • 2 lightly beaten egg white + 1 egg white beaten for the coating
    • 1 tablespoon fresh chopped dill
    • 3 tablespoon of flour, I use rice flour
    • 3 tablespoon 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 tablespoon 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

    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.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

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    Comments

    1. chop4naija says

      January 09, 2018 at 3:51 pm

      Wow! What an amazing food recipes site i ever come across and i just can't wait to try it at home asap.

      Reply

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    Andrea Soranidis, founder of The Petite Cook.


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