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Zucchini Salmon Cakes

There's something special about fish cakes. I don't know if it's because they remind me of the beach or the fact that they taste just so darn good, but either way, give me a fish cake and I'm content.

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword fish, fish cake, salmon, zucchini
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 Fish cakes
Calories 91 kcal
Author Queen of Quinoa

Ingredients

  • 1 7 oz can of wild caught salmon skin & bones removed
  • 1 1/2 cup cooked quinoa
  • 2/3 cup grated zucchini pressed tightly to remove the water
  • 2 large scallion thinly sliced
  • 1 tsp lemon juice
  • 1 egg
  • Salt & pepper to taste

Instructions

  1. In a food processor, combine the scallion, lemon zest, salt and pepper and pulse 2 or 3 times.
  2. Add the quinoa and salmon and pulse until a dough starts to form.
  3. Transfer the dough to a mixing bowl and stir in the zucchini and egg.
  4. Form the dough into cakes and pan sear them over medium heat for 2 - 3 minutes per side, until they are browned.
  5. Serve immediately.

Recipe Notes

gluten-free | dairy-free | sugar-free | soy-free | nut-free

Nutrition Facts
Zucchini Salmon Cakes
Amount Per Serving
Calories 91 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 43mg14%
Sodium 155mg7%
Potassium 196mg6%
Carbohydrates 8g3%
Fiber 1g4%
Protein 8g16%
Vitamin A 100IU2%
Vitamin C 2.6mg3%
Calcium 93mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.