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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 91kcal
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

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

Notes

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

Nutrition

Calories: 91kcal | Carbohydrates: 8g | Protein: 8g | Fat: 2g | Cholesterol: 43mg | Sodium: 155mg | Potassium: 196mg | Fiber: 1g | Vitamin A: 100IU | Vitamin C: 2.6mg | Calcium: 93mg | Iron: 0.9mg