These salmon and quinoa cakes cook in no time. I love them with cheats sweet and sour.
I love making these Salmon Quinoa Cakes. It’s probably the nicest way to eat quinoa that I know. Its disguised in these delicious Salmon Cakes that have a bit of an Asian flavoured twist.
If you have never seen Salmon mince or ground Salmon you are in for a treat. I made a great Hoisin Salmon Ball soup with it not so long back too. ( picture and link below) the Salmon cooks and fuses together creating this absolutely perfect fish cake. Ask your local fish shop to get you some. It’s made with all the little bits of salmon taken from the tale and portions close to the bone. All this meat used to be wasted so you will be doing the local a favour too. It makes a great stuffing for whole fish or an unusual Larb (a Thai mince dish usually made with chicken or Pork)
I am going to say these might be the easiest and tastiest fish cakes you are ever going to make. Don’t forget to make the quick and easy cheats Sweet and sour vegetables to go with them.
Salmon Quinoa Cakes
Ingredients
Method
- Add all of the fish cakes ingredients into a mixing bowl and mix well. The mixture will not be runny or too loose to hold the patties shape. If it is, add a small amount of breadcrumbs.
- Shape the patties making them the size of hamburger patties. The mixture will easily make 6-8. Prepare a tray with draining paper. Prepare the ingredeints for the quick vegetable dish before you start frying the cakes
- Heat a shallow fry pan with 1 cm of oil and fry till browned on one side , Flip. They will only take a couple of minutes each side. Do not cook too long. They will continue to cook while you make the vegetables.
- Heat another medium fry pan over high heat. Add the oil and onion and toss for 1 minute then add the garlic and ginger. Sauté till fragrant then add the stock, tomato sauce, sugar, sweet soy, and a little salt. Stir well and when it starts to steam and come to the boil add the grated carrot and the snow peas and toss till warm and the peas are only just wilting. Take off the heat and serve. Add some chopped coriander.
- Serve with rice or just by itself.
Notes
If you like the idea of this try my Salmon Hoisin Meatballs in Asian broth. It makes an even quicker dinner. I am sure there are endless ways to use Salmon mince. Let me know if you come up with a few more.
now i have a super powerful urge to hunt down some coconut jam! your cakes look perfect. 🙂
thanks for the wonderful tour of your kitchen and bon voyage Tania, I can’t wait to hear about your Asian adventures x
Oh my goodness! Salmon mince? Salmon Laab? How fabulous! I’ll have to give an eye out for it 🙂 Have fun eating all of the tasty food in Malaysia!
This looks delicious, I love the fact you have used real fresh salmon and not skimped on the tinned stuff. Nice one.
That salmon looks so good as do the chocolates. This recipe is perfect for me and I love that hit of green curry to enhance it.
Your salmon cakes sound wonderful, Tania. Great idea using quinoa — so much healthier! 🙂
Your salmon cakes look spectacular!
Have a good journey!
Aaaand she’s off! We’ll miss you, love! And thanks for the pointer to the salmon mince, I never even knew it existed! Your salmon cakes look so good – perhaps enough to even convince my boys to eat quinoa! 🙂 Thank you for your kind words, you’re a wonderful friend and I adore you (and your red boots)! xx
I love those salmon quinoa cakes!
Enjoy the food tour!! I am soooo jealous at those Chocolates, made by Celia!!
I am just a teeny bit jealous of those chocolates with peanut butter! Gorgeous salmon cakes too – quinoa is such a great pattie ingredient.
You were greatly missed today. We talked about how you must be at our very next get-together. Have a lovely time in Penang and I’ll look forward to hearing all about your adventures – no doubt you’ll come back with some great stories xx
G’day Tania! What a terrific kitchen view! Love the coconut jam! LOVE the combination of quinoa and salmon and LOVE Malaysia! Can’t wait to hear all about the food tour too!
Cheers! Joanne
Those look great Tania! The mince is fantastic and definitely great value. Lucky you to share Celia and Pete’s bounty, what are you going to do with the Quince jelly?
More traveling you gad about you, how exciting indeed- eat everything and bring us home the recipes 🙂 x
Mmph! A bit green around the gills! Love your recipe which will go into ‘Kitchen regulars’ before I even try! Oh to be closer to the Sydney Fish Market: that salmon mince looks delectable and not bad value!!!! And, I want that book: quite badly! Celia of course teaches something with every post 🙂 ! Penang and KL: huh – would SO have loved to be along . . . pretty please, lots of photos and descriptions!!
Love that salmon mince, I have not seen that before! And how about the chokkies from Celia… and Pete’s quince jelly. Wow! Enjoy your adventure, bon voyage!
Safe travels Tania! I can’t wait to read about your adventure. I must admit I’m rather jealous that you got to sample some of those chocolates of Celia’s I was practically drooling reading about them the other day. I’ve never seen salmon mince before.
Hi Tania That coconut jam looks fab. I am certain the quince jam and the chocolates will taste gorgeous. Lucky you.
Off again? You fortunate woman! I so love hearing about your travels – I almost feel like a bird on your shoulder. However if that were the case you’d fall down. 🙂
Your salmon and quinoa cakes look smashing!
I love reading all the IMK posts every month. Those salmon cakes look tasty – lucky you having access to the markets and such great produce.