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Salmon Fishcakes with quinoa and kale

Recipe by Tobie Puttock

You can make these delicious morsels in bulk and freeze for quick easy mid week dinners in a flash! Serves 4.

  • 400g salmon mince
  • 300g cooked quinoa
  • 2 garlic cloves, finely minced
  • 2 cups roughly chopped kale
  • 2 tablespoons roughly chopped dill
  • sea salt and freshly cracked pepper
  • olive oil
  1. Pop half of the minced fish into a food processor with the garlic and pulse until you have a paste. Use a spatula to place the mixture into a bowl, add the remaining mince, quinoa, kale, dill and a good pinch of salt and pepper.
  2. Use your (clean) hands to really mix and squish the mixture together.
  3. Line a large pan with baking paper and drizzle a tablespoon of olive oil into the pan. Shape the fishcakes into any size you like and cook over a low/ medium heat for 5-8 minutes each side or until golden and crispy.
  4. Repeat for the remaining mixture.
  5. I typically make these in quite large batches, probably 2-3 times this recipe.  As the salmon fishcakes have cooked,  lay them side by side on a tray lined with kitchen paper. Once cooled, I distribute them into plastic containers and freeze them.

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