These Salmon Cakes also make great bite-size party appetizers—just halve each cake and round the cut edge. Bake in 500°F oven, turning halfway through, for 10 minutes. Top each with a dollop of Spicy Tartar Sauce and sliced green onion.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 16 servings
Spicy Tartar Sauce:
- 1/2 cup light mayonnaise
- 2 tablespoons minced dill pickle or gherkin
- 2 teaspoons Asian chili sauce (such as sriracha)
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- 450 g cooked salmon , broken in bite-size pieces
- 2 cups cooked rainbow quinoa
- 1/2 cup cold cream cheese , cut in 1/2-inch cubes
- 3 green onions , thinly sliced
- 2 tablespoons Dijon mustard
- 2 large eggs , lightly beaten
- 1 tablespoon grated lemon zest
- 3 tablespoons vegetable oil
- fresh pea shoots (optional)
- 8 lemon wedges (optional)
Spicy Tartar Sauce: In bowl, stir together mayonnaise, pickle, chili sauce, lemon juice and water; cover with plastic wrap. Set aside.
Salmon: Line rimmed baking sheet with parchment paper. In large bowl, stir together fish, quinoa, cream cheese, green onions, mustard, eggs and lemon zest. Shape into sixteen 3/4-inch thick patties; transfer to prepared pan. Refrigerate for 1 hour.
Preheat oven to 200°F. In large nonstick skillet, heat half of the oil over medium heat; cook half of the patties, turning once, until golden, 6 to 8 minutes. Transfer to separate rimmed baking sheet; place in oven to keep warm. Repeat with remaining oil and patties.
Sprinkle with pea shoots (if using). Serve with Spicy Tartar Sauce and lemon wedges (if using) on top of mixed green or Caesar salad.
Test Kitchen Tip: Use two spatulas when turning the Salmon Cakes to keep them intact.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 179 mg
- Sugars 1 g
- Protein 9 g
- Calories 169
- Total fat 12 g
- Potassium 179 mg
- Cholesterol 52 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
- Iron 4
- Folate 11
- Calcium 2
- Vitamin A 5
- Vitamin C 5