Salmon Quinoa Fishcakes
Serving: 3
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.
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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.