Salmon & Quinoa Cakes Recipe

Delicious little patties of pleasantness. All the flavour of fish cakes but without the filler breadcrumbs. Yum.

Make 4 salmon cakes (2 per person)

Salmon Cakes
- 2 portions of fresh salmon
- 1 cup of cooked quinoa
- 1 egg
- Bunch of dill or parsley
- 1 lemon

Caper Mayo
- Store bought mayo
- 1 lemon
- tbspn of capers

In a bowl add approx. one portion size of fresh salmon per person (roughly chopped), then add half a cup of cooked quinoa per person. Depending on the moisture level of your quinoa you may have to add more (don’t use overcooked quinoa for this recipe). Add one egg for every 2 portions of salmon.

Add approx ¼ cup of dill or parsley per person (or to taste), I like mine heavy on herbs. Juice & zest of half a lemon per 2 portions. Salt/pepper & mix.  Best if you can leave it in the fridge for an hour to firm up a little.

Shape mixture into slider sized hamburger patties, fry in med pan with generous splash of olive oil. Cook salmon cakes until golden.

Mayo: Add the juice & zest of half a lemon to a cup of mayo along w a tablespoon of finely chopped capers.

I made this fun garnish salad from cucumbers, capers, dill, fast pickled red onions (simmer onions in any vinegar for 3 mins, let cool), raw sliced asparagus. Drizzle with olive oil, salt/pepper.

Chef Mike Ward's Salmon and Quinoa Cakes recipe with Caper Mayonnaise.