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Homemade Salmon Quinoa Fishcakes photo

Salmon Quinoa Fishcakes

These Salmon Quinoa Fishcakes are a must-try! Crunchy on the outside, tender inside, and served with a zesty yogurt sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Whisk

Method
 

Instructions
  1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, combine the cooked quinoa and flaked salmon.
  2. Step 2: Stir in the zest of the organic lemon, lemon juice, chopped dill, and season with salt and pepper.
  3. Step 3: Add the lightly beaten egg whites and rice flour. Mix until well combined.
  4. Step 4: Shape the mixture into patties, about 2-3 inches in diameter. Place on the prepared baking sheet.
  5. Step 5: Beat the additional egg white, dip each patty into it, then coat with brown rice breadcrumbs.
  6. Step 6: Drizzle extra virgin olive oil on top of the fishcakes and bake for 20-25 minutes, flipping halfway.
  7. Step 7: Prepare the yogurt sauce by mixing low-fat Greek yogurt, lemon zest, chopped dill, and a pinch of salt and pepper.

Notes

  • Make the mixture ahead of time and store in the fridge for up to 2 days.
  • Freeze the formed patties individually and transfer to a freezer bag for up to 3 months.
  • For extra flavor, try adding spices like cumin or paprika.