Tag Archives: Quick & Easy

Salmon and Quinoa Fishcakes




220g wild salmon fillets skinless

1 cup cooked quinoa

1 egg

1 tsp chopped onion

1/2 juice of fresh lime

Spices:  1 tsp ginger, 1/2 tsp salt, 3 pinches garlic granules, black pepper

Ghee for frying or your oil of preference (see note below)


  1. Chop raw salmon into cubes and add to food processor. I use a small hand processor
  2. Add egg, onions, lime, ginger, salt, pepper – blend
  3. Transfer mixture into a bowl and add the cooked quinoa. Mix well
  4. Heat preferred fat for frying while you shape the patties – I use ghee and a lot of it because it soaks into the patties and keeps them moist.
  5. Shape patties and line up before adding to the pan. Make large patties for adults and small 1″ patties for toddlers. I usually make three large patties and six small patties from this mixture
  6. Slow fry the patties for 3-4 minutes on each side. Serve with fresh lime wedges and preferred dipping sauce. I use Greek Yogurt with a sprinkle of salt and garlic granules
  7. Voila


Baking salmon is by far the easiest way for busy moms to get good quality protein and essential  fats into their little ones, but a close second is dishing up a fishcake.  Essential fats like oily fish, avocado, grass fed butter, coconut oil, nuts & seeds should be integrated into a babies diet in the early stages of weaning.  Fatty acids from breastmilk is variable, depending on the mothers diet, and maternal fatty acid stores begin to deplete after 6 months of lactation.  However, fats are essential for a babies growth and brain development and are a key nutrient from 6-24 months.

Quinoa is often referred to as a grain, but it’s actually a seed.  It’s quite unique in its make up, serving as a complete protein containing all essential amino acids and also serving as a starchy carbohydrate.  It offers the variety that a grain would offer, without the irritation that wheat and/or gluten containing foods typically cause during digestion.  We are a wheat free/gluten free family, so quinoa is a great substitute to the normal starchy carbohydrates that are common in my cooking like sweet potato, white rice, potato, squash etc.  I like quinoa, and I use it for certain dishes, but I don’t find it particularly satiating, so typically I will opt for other more nutrient dense proteins and/or carbohydrates, but for fishcakes – it’s perfect!  Quinoa takes 10 minutes to cook – it’s as easy as boiling a kettle.  You can prepare it the night before, and keep the leftovers in the fridge for this recipe.

As a quick and easy side, steam broccoli and beans and serve with a dollop of butter and pinch of salt.

Additional Note

Ghee is clarified butter, meaning the sugars (lactose) and protein (casein) from butter have been removed leaving only the healthy fats.  Being that ghee does not contain lactose or casein, it’s usually tolerated by people who are dairy intolerant.  It’s a wonderful addition to your cupboard for it’s health promoting benefits, but also for its high smoke point, making it preferable to other oils commonly used for frying.


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