These delicious protein-packed salmon-quinoa cakes are a cinch to make. Canned wild salmon, pre-cooked quinoa and a few additional ingredients come together to create a flavourful cake that boasts major nutritional value. Protein, fibre, omega-3 fats, the list goes on.
These cakes are also quite versatile- see below for my pairing of salmon quinoa cakes and a green salad with herbed lemon-tahini dressing. You could also stuff them into a pita or wrap with veggies, or have with your favourite tzatziki or hummus dip for a snack! Another tasty idea would be to make the cakes a little larger (note: they will likely take longer to cook) and have as a burger with red onion and avocado!
2- 213g cans of wild salmon, drained
3/4 cup cooked quinoa
1/4 cup thinly sliced green onion (about 4)
1/4 cup crumbled feta
2 cloves garlic, grated or minced
Zest of one lemon
1 tbsp lemon juice
1 tbsp chopped fresh dill
1 egg, beaten
1/8 tsp cayenne pepper (optional)
Salt and pepper, to taste
1) Preheat oven to 375F. Line a baking sheet with parchment paper.
2) Add canned salmon to a large bowl and break it into flakes using a fork. Add the remaining ingredients and mix well to combine.
3) To form the mixture into evenly sized patties, line a 1/4 dry measuring cup with plastic wrap (use extra so it hangs over the sides) and pack the salmon mixture into the measuring cup with a spoon. Flip upside down over parchment-lined baking sheet and ease the mixture out by pulling on the plastic wrap. Flatten patties slightly by pressing on them with your palm. Repeat until remaining mixture has been used up (should make 8 patties).
4) Bake in preheated 350F oven for 30-35 minutes, until patties are firm to the touch.