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Salmon Quinoa Fishcakes

Salmon Quinoa Fishcakes

The ultimate comfort food, Salmon Quinoa Fishcakes are a deliciously healthy choice for an easy weeknight dinner. Crispy on the outside and tender on the inside, these savory fishcakes will satisfy your cravings. Make them tonight!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Appetizers, Dinner
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked quinoa
  • 1 cup steamed salmon fillets flaked
  • ½ unit organic lemon zest of
  • 1 tablespoon lemon juice
  • 2 unit lightly beaten egg white
  • 1 unit egg white beaten for the coating
  • 1 tablespoon fresh chopped dill
  • 3 tablespoons flour I use rice flour
  • 3 tablespoons breadcrumbs I use brown rice breadcrumbs
  • extra virgin olive oil
  • salt & pepper to taste
  • 1 cup low-fat Greek yogurt
  • ½ unit lemon zest of
  • 1 tablespoon fresh chopped dill

Equipment

  • Skillet
  • Chef's Knife
  • Mixing Bowl
  • Oven

Method
 

  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.

Notes

  • Tip 1: To store leftovers, place them in an airtight container in the refrigerator. They should keep for up to two days.
  • Tip 2: You can freeze the uncooked fishcakes. Just ensure they are well-wrapped and stored in a freezer-safe bag. When ready to eat, cook them directly from frozen.
  • Tip 3: These fishcakes pair wonderfully with a light salad or roasted vegetables.
  • Tip 4: Feel free to add your favorite spices or chopped vegetables to the mixture for a unique twist!
  • Tip 5: Experiment with the yogurt dip by adding herbs like basil or mint for different flavor profiles.