Mediterranean inspired Salmon & Quinoa Fish Cakes
I wrote a post a while back on the benefits/facts around quinoa, including a recipe for what has become a very popular dish Steaming Hot Quinoa Porridge. I’d like to add one little tit bit of information to that list for those that did not know this already – once cooked quinoa freezes beautifully. Just freeze it in portion sizes and whip out before you need it (well a good hour or two or the night before). If I decide to use mine warm I simply put it in a saucepan with a little stock or milk and gently and quickly re-heat it. Typically though it is awesome to have on hand for fish cakes and other type balls. Which brings me to this recipe that I threw together (not unusually) as a result of left overs in my fridge.
Meditteranean inspired Salmon & Quinoa Fish Cakes
This recipe makes two good sized fish cakes (one for dinner and lunch the next day for me).
Apprx 80g cooked or canned wild alaskan salmon
1/2 cup cooked quinoa (mine had been cooked in stock)
2 dessert spoons besan/chick pea flour (or flour of choice)
Appx 6 kalamata olives, chopped
1 egg, whisked
1 finely chopped spring onion
A good sprinkling of dried chilli flakes (or fresh, to taste)
4 chopped semi dried tomatoes
1 heaped tspn pinenuts
2 heaped tspns parsley, finely chopped
Salt and pepper, to taste
A couple of heaped dsst spoons dukkah or sesame seeds, for rolling
1 heaped teaspoon coconut oil, for cooking
Mix all the ingredients (except coconut oil and dukkah) together in a bowl. It needs to be dry enough to handle and roll into two patties. If your mixture is too wet simply add in some more flour. Heat a fry pan on medium heat on the stove. Once warm, add the coconut oil. Sprinkle the dukkah or sesame seeds onto a plate and gently press the cakes onto the mix, rolling them around to fully coat them. Pop into the fry pan, heating for appx 4 minutes either side or until golden and heated through. Serve with a fresh side salad of choice. If you just happen to have some hummus in the fridge, of any variety, throw a dollop on top – it’s a great combo!