These crispy cakes are the perfect appetizer– light and bursting with flavor. Even better, they’re packed with nutrition. Quinoa provides a healthy dose of protein and fiber, while the addition of smoked salmon charges your system with omega-3 fatty acids. Gluten-free eaters can add this to their recipe repertoire by simply substituting the whole-wheat breadcrumbs with homemade coarse dry breadcrumbs made from gluten-free bread.
Whip these up at your next fÍte, and watch them disappear.
Quinoa Cakes with Smoked Salmon
(makes 32 cakes)
- 1 1/4 cups water
- 3/4 cup quinoa
- 8 ounces smoked wild Alaskan salmon, diced
- 2 large eggs plus 1 large egg white, lightly beaten
- 1/2 cup coarse dry breadcrumbs, preferably whole-wheat
- 1/2 cup finely chopped scallions
- 1/2 cup finely chopped fresh dill
- 1 teaspoon finely grated lemon zest
- dash of freshly ground pepper
- 6 teaspoons extra-virgin olive oil, divided
- Bring water and quinoa to a boil in a medium saucepan. Reduce heat to maintain a simmer, cover and cook until the water is absorbed, 10 to 15 minutes. Transfer the quinoa to a large bowl and spread out to cool, about 15 minutes.
- Add salmon, eggs, breadcrumbs, scallions, chopped dill, lemon zest and pepper to the quinoa. Combine the ingredients with your hands so that they become one, well-mixed mass.
- Form 32 small cakes, about 3/4 inch thick and 2 inches wide. Press firmly to hold them together. Place the cakes on a large baking sheet and/or a large plate. Cover with plastic wrap and refrigerate for 30 minutes – 6 hours.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until it shimmers. Reduce heat to medium. Add about one-third of the cakes and cook, carefully turning once with a spatula, about 3 to 4 minutes on each side. Allow the cakes to cook until golden brown.
- Repeat with the next two batches of the cakes, wiping out the pan between them if necessary, and reducing the heat if the pan gets too hot.
- Serve alongside a nice salad. Enjoy the cakes warm or at room temperature!
Recipe adapted fromEatingWell