Mediterranean Inspired Salmon & Quinoa Fish Cakes
By Amy Crawford
Makes: 6 fish cakes (serves 2-3)
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 a good hour or two before you need it.
If I decide to re-use mine warm I simply put it in a saucepan with a little stock or milk and gently and quickly re-heat it. It really is awesome to have on hand for fish cakes and other savoury type balls.
Which brings me to this fish cake recipe that I literally threw together as a result of leftovers in my fridge.
100 grams (appx) cooked or canned salmon (I use wild Alaskan)
1 cup cooked quinoa
1/3 cup quinoa flour
Approx. 8 kalamata olives, pitted and chopped
1 egg, whisked
2 finely chopped spring onions
1 red chilli, finely chopped (or a sprinkling of dried chili flakes)
1/4 cup semi dried tomatoes, finely chopped
1 heaped teaspoon pine nuts
1 tablespoon finely chopped parsley
Salt and pepper, to taste
A couple of heaped tablespoons of dukkha or sesame seeds, for rolling
1 heaped teaspoon coconut oil, for cooking
Mix all the ingredients (except coconut oil and dukkha) together in a bowl. It needs to be dry enough to handle and roll into 6 patties. If your mixture is too wet simply add some more flour.
Sprinkle the dukkah or sesame seeds onto a plate and gently press the cakes onto the mix, rolling them around to fully coat them.
Heat a frying pan on medium heat on the stove. Once warm, add the coconut oil.
Pop the fish cakes into the frying pan, cooking for 4-5 minutes either side or until golden and heated through. turning very gently half way 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!