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Salmon Quinoa Cakes
5 from 15 votes

Salmon Quinoa Cakes

Salmon Quinoa Cakes blend minced salmon with cooked quinoa, green curry paste, fresh ginger, and coriander to form flavorful patties. Pan-fried until golden brown, these cakes offer a firm texture with asian-inspired aromatics. They can be served alongside quick-cooked sweet and sour vegetables including snow peas and carrot, dressed in a tangy sauce with tomato and sweet soy. This dish provides a distinctive balance of savory fish flavor complemented by herbs and spices, making it suitable for a main meal or light lunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Others
Cuisine: gluten-free

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

    Cup of Yum
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.