Name: Salmon Quinoa Fishcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked quinoa; 1 cup steamed salmon fillets (flaked); 1 unit organic lemon (zest); 1 tablespoon lemon juice; 2 unit egg whites (lightly beaten); 1 unit egg white (beaten for coating); 1 tablespoon fresh chopped dill; 3 tablespoons flour (I use rice flour); 3 tablespoons breadcrumbs (I use brown rice breadcrumbs); 1 tablespoon extra virgin olive oil (for drizzling); to taste Salt & pepper

If you’re searching for a delicious and nutritious meal that’s easy to whip up and packed with flavor, look no further than these Salmon Quinoa Fishcakes. With a delightful crunch on the outside and a tender, flavorful filling on the inside, they are perfect for a weeknight dinner or a quick lunch. Pair them with a zesty yogurt sauce, and you’ve got a dish that will impress your family and friends alike. Let’s dive into the details and make these mouthwatering fishcakes your new go-to recipe!

Why It’s My Go-To

These Salmon Quinoa Fishcakes have quickly become a staple in my kitchen. Not only are they a great way to use up any leftover quinoa and salmon, but they’re also incredibly versatile. The combination of protein-packed quinoa and flaky salmon makes for a satisfying meal that doesn’t skimp on flavor. Plus, they are baked rather than fried, making them a healthier option without sacrificing taste. Whether served as an appetizer, a main course, or even in a sandwich, these fishcakes are sure to be a hit!

Ingredients at a Glance

2 cups cooked quinoa
1 cup steamed salmon fillets, flaked
Zest of 1 organic lemon
1 tablespoon lemon juice
2 lightly beaten egg whites + 1 egg white beaten for the coating
1 tablespoon fresh chopped dill
3 tablespoons of flour (I use rice flour)
3 tablespoons breadcrumbs (I use brown rice breadcrumbs)
Extra virgin olive oil
Salt & pepper to taste

Tools of the Trade

Mixing bowl – for combining all the ingredients.
Baking sheet – to bake the fishcakes evenly.
Parchment paper – to prevent sticking and make cleanup easier.
Measuring cups and spoons – for accuracy in ingredients.
Whisk – to beat the egg whites effectively.

The Method for Salmon Quinoa Fishcakes

Step 1: Prepare the Base

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up. In a large mixing bowl, combine the cooked quinoa and flaked salmon.

Step 2: Add Flavor

Stir in the zest of the organic lemon, lemon juice, chopped dill, and season with salt and pepper. These ingredients will elevate the flavor profile of your fishcakes.

Step 3: Incorporate the Binders

Add the lightly beaten egg whites to the mixture, along with the rice flour. Mix everything together until well combined. The egg whites will help bind the ingredients together and create a lovely texture.

Step 4: Form the Fishcakes

With your hands, shape the mixture into patties, about 2-3 inches in diameter. Place them on the prepared baking sheet.

Step 5: Coat the Fishcakes

In a small bowl, beat the additional egg white. Dip each patty into the egg white, then coat with brown rice breadcrumbs, ensuring they are evenly covered for that perfect crunch.

Step 6: Bake

Drizzle a little extra virgin olive oil on top of the fishcakes to help them crisp up in the oven. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and cooked through.

Step 7: Make the Yogurt Sauce

While the fishcakes are baking, prepare the yogurt sauce. In another bowl, mix together 1 cup of low-fat Greek yogurt, the zest of 1 lemon, 1 tablespoon of fresh chopped dill, and a pinch of salt and pepper. This refreshing sauce pairs perfectly with the fishcakes.

Seasonal Ingredient Swaps

For a different flavor, try using smoked salmon instead of steamed salmon.
Swap the dill for fresh parsley or chives for a unique twist.
Add in some grated zucchini or carrots for extra veggies.
Incorporate spices like cumin or paprika for a touch of warmth.

Easy-to-Miss Gotchas

When making these Salmon Quinoa Fishcakes, keep an eye on the texture of the mixture. If it feels too dry, add a splash more lemon juice or a little water to help bind it together. On the other hand, if it’s too wet, add a touch more flour. Adjusting the mixture will ensure your fishcakes hold together perfectly while cooking.

Prep Ahead & Store

These fishcakes are perfect for meal prep! You can make the mixture ahead of time and store it in the fridge for up to 2 days. If you want to freeze them, form the patties and place them on a baking sheet to freeze individually before transferring them to a freezer bag. They can be frozen for up to 3 months. When you’re ready to eat, bake them straight from frozen, adding a few extra minutes to the cooking time.

Hungry for More?

If you loved these Salmon Quinoa Fishcakes, you’ll definitely want to check out my other recipes. From wholesome salads to irresistible desserts, there are plenty of delicious options to explore. Each dish is crafted with love and designed to bring joy to your table. Stay tuned for more culinary inspiration that will keep your meal planning exciting!

There you have it—an easy, flavorful recipe for Salmon Quinoa Fishcakes that’s sure to become a favorite in your home. With simple ingredients and a straightforward method, you can make these delightful fishcakes any day of the week. Enjoy the process, and more importantly, enjoy every bite!