Quinoa Cakes with Smoked Salmon

Quinoa Cakes with Smoked Salmon

5 Reviews
From: EatingWell Magazine, November/December 2012

These crisp quinoa cakes spiked with smoked salmon and topped with lemony sour cream make a lovely appetizer.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 1 1/4 cups water
  • 3/4 cup quinoa (see Tips)
  • 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 (see Tips)
  • 1/2 cup finely chopped scallions
  • 1/2 cup finely chopped fresh dill, plus small sprigs for garnish
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon freshly ground pepper
  • 6 teaspoons extra-virgin olive oil, divided
  • 1 cup reduced-fat sour cream
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/2 teaspoon freshly squeezed lemon juice

Preparation

  • Active

  • Ready In

  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. To prepare lemon sour cream: Combine sour cream, lemon zest and lemon juice in a small bowl. Cover and refrigerate until ready to serve.
  3. To prepare quinoa cakes: Add salmon, eggs, breadcrumbs, scallions, chopped dill, lemon zest and pepper to the quinoa. Using your hands, thoroughly combine and squeeze the mixture to bring it together. Using 2 rounded tablespoons of the mixture for each and keeping your hands damp, form 32 small cakes, about 3/4 inch thick and 2 inches wide, pressing firmly to help them hold together. Place the cakes on a large baking sheet and/or a large plate. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 6 hours).
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until it shimmers. Reduce heat to medium. Gently add about one-third of the cakes and cook, carefully turning once with a spatula, until golden brown, 3 to 4 minutes on each side. Repeat twice more, wiping out the pan between batches, if necessary, and reducing the heat if the pan gets too hot. Serve warm or at room temperature, garnished with 1 1/2 teaspoons each lemon sour cream and a sprig of dill, if desired.
  • Make Ahead Tip: Cover and refrigerate quinoa (Step 1) and lemon sour cream (Step 2) in separate containers for up to 1 day. Form quinoa cakes (Step 3) up to 6 hours ahead.
  • Tips: Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Most quinoa available in the U.S. has been “scrubbed” of its bitter outer coating—check the label to see if you need to rinse it first.
  • To make coarse dry breadcrumbs, spread crumbs on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled Panko breadcrumbs. Find them at well-stocked supermarkets.
  • To Make It Gluten-Free: Substitute homemade coarse dry breadcrumbs made from gluten-free bread in place of the whole-wheat breadcrumbs.
  • Keep It Warm: If you need to cook in batches, keep your first batch warm by tenting it loosely with foil. Tenting lets steam escape, preventing sogginess while keeping food warm.

Nutrition information

  • Serving size: 1 (2-inch) cake with 1 1/2 tsp. sour cream
  • Per serving: 51 calories; 3 g fat(1 g sat); 0 g fiber; 4 g carbohydrates; 3 g protein; 11 mcg folate; 16 mg cholesterol; 0 g sugars; 0 g added sugars; 78 IU vitamin A; 1 mg vitamin C; 14 mg calcium; 0 mg iron; 63 mg sodium; 57 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 starch, 1/2 lean meat

Reviews 5

January 19, 2015
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By: EatingWell User
Make these at least once a month I make these quinoa cakes usually once a month. I use half the cakes for dinner, and then freeze the remaining half (uncooked) for dinner another night. I also serve these as a lettuce wrap. I use Bibb lettuce, a few slices of avocado, and the lemony sauce (made with yogurt), and it is always a huge hit! I do tend to use less dill than the recipe calls for, and often times use dried dill rather than fresh (reducing the quantity to compensate for the dried version). Even my 3 year old will eat them!
October 08, 2013
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By: Jennifer26
I thought these were really good. I used them as a main dish, instead of an appetizer. But, there was way too much dill for my taste. I will make these again, but I think I'll just try using only half the dill.
August 11, 2013
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By: Jennifer
I really enjoyed these, but there was a bit too much dill for my taste. I will make these again, but I'll use1/4 to 1/2 cup of dill. I think, also, that I'll try a yogurt based sauce.
December 01, 2012
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By: EatingWell User
A hit at Thanksgiving I couldn't find fresh dill, so they may have tasted even better had I used the correct ingredient. That said, these were very very tasty! and well liked by all at Thanksgiving. I used a tri-color quinoa that was pre-rinsed. I thought the recipe had a lot of steps, but considering it was the only thing I had to make for Thanksgiving it was well worth the time and effort. Pros: Tasty, relatively easy Cons: A lot of steps
November 21, 2012
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By: EatingWell User
Crispy outside, creamy inside This recipe was very easy to make and very favorable with all the fresh herbs. be sure to rinse your quinoa. I made mine for dinner with three or four cakes on top of a salad. Delicious! Even my very picky mother enjoyed this dish! Pros: Easy to make Cons: Be sure to rinse quinoa