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Mediterranean inspired Salmon & Quinoa Fish Cakes

2013-01-18 20.02.53I 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!


8 Comments Post a comment
  1. Amy, this is awesome, and funny, as i had cooked up some sprouted puy lentils and fermented sprouted quinoa last night in turmeric and was thinking i really should turn these into a pat tie…i have some smoked ocean trout…am inspired…now to get into the actual kitchen 🙂

    January 24, 2013
    • Oh brilliant! Well there you go, dinner is done (almost). These are sooo easy. I’m going to use up the rest of my sardines in the same fashion for tonight’s dinner!

      January 24, 2013
  2. These look amazing !

    January 24, 2013
    • Caroline I promise they taste amazing! (thank you!)

      January 24, 2013
  3. Tracey #

    I made these last night- very easy and they taste great! I will be making them again this week!

    January 28, 2013
    • Thanks for letting me know Tracey and I’m so pleased you enjoyed them. How easy are they! You can add whatever you like really too. I’m a bit addicted to them at the moment actually.

      January 29, 2013

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  1. How to cook quinoa — video | The Mindful Foodie
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