salmon + quinoa fishcakes


Makes 10

  • 6 spring onions, roughly chopped
  • 3 dill sprigs
  • 1 handful coriander
  • 300g wild salmon fillets, raw
  • 1 red chilli, roughly chopped
  • ½ cup LSA
  • 1 lemon (the juice of)
  • 1 ¼ cups cooked quinoa
  • 1 egg


  1. Place all the ingredients in a food processor and blitz until the ingredients are well combined, you may need to stop and scrape down the sides a few times.
  2. Remove the mixture from the food processor, it will be a little sticky but don’t worry they turn out fine.
  3. Create your fishcakes with clean bare hands and either cook or store as you please.
  4. To cook the fish cakes I use some olive oil in a hot fry pan, fry the fish cakes on either side for about 2 minutes each or until golden brown and crispy.
  5. Serve with a salad or however you like!


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