- 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.
- Use your (clean) hands to really mix and squish the mixture together.
- 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.
- Repeat for the remaining mixture.
- 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.
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.
Ingredients
- 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
