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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve alongside a nice salad. Enjoy the cakes warm or at room temperature!

Recipe adapted fromEatingWell

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