Salmon Quinoa Fishcakes
User Reviews
4.0
6 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
3
Salmon Quinoa Fishcakes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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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.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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