Salmon Quinoa Cakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Others
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Cuisine
gluten-free
Salmon Quinoa Cakes
Description
Salmon Quinoa Cakes combine cooked quinoa with minced salmon, green curry paste, and fresh ginger, enhanced with caster sugar, fish sauce, and generous amounts of fresh coriander. The mixture is shaped into patties and shallow fried until browned on both sides, producing a slightly crispy exterior while maintaining tender interiors. The use of green curry paste and fish sauce introduces a subtle Thai-inspired flavor dimension.
Alongside the cakes, a quick vegetable dish of snow peas, grated carrot, onion, garlic, and ginger is cooked in chicken stock with tomato sauce, sweet soy sauce, and brown sugar to create a sweet and sour accompaniment. The vegetables remain just tender, providing crunch and freshness to complement the cakes.
These salmon quinoa cakes make a balanced meal with protein, grains, and vegetables. Their flavors work well for lunch or dinner and can be served with additional herbs or lime wedges if desired.
Note that the proper ratio of raw to cooked quinoa is important for the right cake texture, and the recipe suggests adjusting with breadcrumbs if mixture is too loose.
Ingredients
- 360 gm quinoa cooked * (2 Aust cups) ******see notes below
- 500 gm salmon or other fish minced in a food processor, raw, minced
- 1 Tablespoon green curry paste
- 1 Tablespoon ginger fresh grated
- 1 teaspooon caster sugar white
- 20 ml fish sauce 1 Tablespoon
- 1/2 cup Coriander clean well chopped leaves stems and roots of coriander
- 1 whole egg
- 1 pinch salt
Optional Cheats Sweet and Sour vegetables
- 250 gm snow peas
- 150 gm carrot grated
- 40 ml neutral cooking oil 2 tablespoons, generic cooking oil
- 1/2 teaspoon garlic crushed
- 100 gm onion small sliced
- 60 ml chicken stock 1/4 cup
- 20 ml tomato sauce 1 Tablespoon ketchup
- 20 ml Sweet soy sauce Ketchup manis, 1 Tablespoon
- 15 gm brown sugar 1 Tablespoon
- 1/2 bunch Coriander picked
Instructions
- Add all of the fish cakes ingredients into a mixing bowl and mix well. The mixture will not be runny or too loose to hold the patties shape. If it is, add a small amount of breadcrumbs.
- Shape the patties making them the size of hamburger patties. The mixture will easily make 6-8. Prepare a tray with draining paper. Prepare the ingredeints for the quick vegetable dish before you start frying the cakes
- Heat a shallow fry pan with 1 cm of oil and fry till browned on one side , Flip. They will only take a couple of minutes each side. Do not cook too long. They will continue to cook while you make the vegetables.
- Heat another medium fry pan over high heat. Add the oil and onion and toss for 1 minute then add the garlic and ginger. Sauté till fragrant then add the stock, tomato sauce, sugar, sweet soy, and a little salt. Stir well and when it starts to steam and come to the boil add the grated carrot and the snow peas and toss till warm and the peas are only just wilting. Take off the heat and serve. Add some chopped coriander.
- Serve with rice or just by itself.
Notes
- Measure 1 cup raw quinoa (180 gm) to yield about 2 3/4 cups cooked; this recipe uses 2 cups cooked quinoa.
- If the salmon mixture is too soft to hold shape, add breadcrumbs gradually to firm the patties.
- Cook the patties until golden on each side but do not overcook to maintain moist texture.
User Reviews
Overall Rating
5
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