Quinoa and Salmon Patties
It's no secret how delicious quinoa patties are. That's why I made another recipe that has salmon in it. Check out the simple yet yummy quinoa and salmon patties recipe here.
Equipment
- Large mixing bowl
- Potato masher or fork
- 10-inch non-stick skillet
- Flat spatula (fish spatula ideal)
- Baking sheet or plate (for freezing)
- parchment paper
Ingredients
- ½ cup cooked quinoa 85g
- 1 tin canned wild salmon 105g / 3.7oz, drained and flaked
- ½ medium onion finely chopped, about 75g / 2.6oz
- 2 medium potatoes about 300g / 10.5oz total, peeled, chopped, and boiled with the quinoa until tender
- 1 tablespoon corn flour 8g, cornstarch
- 1 medium egg about 50g
- 2 sprigs fresh thyme leaves stripped and chopped, about 1 teaspoon
- 3 sprigs fresh flat-leaf parsley finely chopped, about 1 tablespoon
- 2 tablespoons grapeseed oil 30ml, or other neutral oil
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Drain and flake the canned salmon into a large mixing bowl. Add the cooked and cooled quinoa, mashed potatoes, chopped onion, corn flour, egg, thyme leaves, parsley, and a pinch of salt and pepper. Mash everything together with a potato masher or fork until well combined — some texture is fine.1/2 cup cooked quinoa, 1 tin canned wild salmon, 1/2 medium onion, 2 medium potatoes, 1 tablespoon corn flour, 1 medium egg, 2 sprigs fresh thyme, 3 sprigs fresh flat-leaf parsley, 1 pinch salt, 1 pinch black pepper
- With lightly wet hands, divide the mixture into 15 equal portions (about 40g / 1.4oz each). Roll each into a ball and gently flatten into patties about 1.5cm (⅝ inch) thick. Place on a parchment-lined plate or baking sheet.
- Transfer the plate to the freezer for 10 minutes to firm the patties — this step is essential to prevent them from falling apart during cooking.
- Heat the grapeseed oil in a 10-inch non-stick skillet over medium-high heat (about 375°F / 190°C — the oil should shimmer but not smoke). Carefully add the patties in batches (do not overcrowd the pan). Cook for 2–3 minutes per side until deep golden brown and heated through to an internal temperature of 165°F / 74°C.2 tablespoons grapeseed oil
- Serve immediately with a fresh green salad and baked sweet potato, or your preferred sides.
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet over medium-low heat for 3 minutes per side to restore the crust.
Freezing: Freeze shaped raw patties in a single layer until solid (about 2 hours), then transfer to a zip-lock bag for up to 2 months. Cook from frozen, adding 2–3 extra minutes per side over medium heat.
Make-Ahead: Shape uncooked patties up to 24 hours ahead and store covered on a parchment-lined plate in the fridge.
Substitution: Swap canned salmon for roughly 100g of cooked and flaked fresh salmon fillet, or use canned tuna in a pinch. If using corn flour (cornstarch), check the label to confirm it is pure cornstarch and not a wheat-corn blend to keep these gluten-free.
Pro Tip: Wet your hands lightly before shaping the patties — the mixture won't stick and you'll get a smoother surface that crisps more evenly.
Nutrition
Serving: 1servingCalories: 69kcalCarbohydrates: 7gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.005gCholesterol: 20mgSodium: 52mgPotassium: 181mgFiber: 1gSugar: 0.5gVitamin A: 47IUVitamin C: 6mgCalcium: 40mgIron: 1mg
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