Salmon & Quinoa Fishcakes with Zesty Yoghurt Dip

These delicious homemade fishcakes are easy to make gluten free or dairy free with a few easy swaps…

• Ingredients

  • 2 cups cooked quinoa

  • 1 cup steamed salmon fillets, flaked (or can use any other fish)

  • zest of ½ organic lemon

  • 1 tablespoon lemon juice

  • 3 eggs (beat all 3 lightly then separate 1/3 of this mixture for brushing on formed patties later in recipe)

  • 1 tablespoon fresh chopped dill

  • 3 tablespoon of flour, I use rice flour but can use regular or chickpea (gram) flour

  • 3 tablespoon sourdough breadcrumbs or I use brown rice breadcrumbs for a gluten free option

  • extra virgin olive oil

  • salt & pepper to taste

  Yogurt dip:

  • 1 cup Greek or Coconut yoghurt

  • zest of ½ lemon

  • 1 tablespoon fresh chopped dill

  • salt & pepper to taste

Recipe adapted from: thepetitecook.com

Instructions…

1. Preheat oven to 356F/180C.

2. In a large bowl mix together cooked quinoa, steamed flaked salmon fillets, lemon zest and juice, 2/3 of the beaten egg mixture and dill. Combine well and season with salt and pepper.

3. Shape the mixture into patties and arrange on a baking tray covered with baking/parchment paper.

4. Transfer in the freezer to set for 10 min, or in the fridge for a couple of hours or overnight.

5. Arrange flour and breadcrumbs into 2 separate plates.

6. Dust evenly with flour each fishcake, then brush each one with the rest of the beaten egg mixture and coat with breadcrumbs.

7. Heat a cast iron skillet over medium heat. Drizzle with a little olive oil and sear the fishcakes 2 min on both sides.

8. Finish to cook in the oven for 10 min or until crispy & golden and cooked through.

9. Serve piping hot or allow to cool and refrigerate in an airtight container for up to 2 days.

10. For the yogurt dip: combine all ingredients together, season to taste. Refrigerate until ready to serve with the fishcakes.