Quinoa-Coated Salmon & Sweet Potato Fishcakes Recipe

ByEthan Lark
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Introduction

These quinoa-coated salmon and sweet potato fishcakes combine tender, flaky salmon with creamy sweet potatoes and a crunchy quinoa crust. They make a delicious and nutritious meal that’s easy to prepare and perfect for a family dinner or lunch.

On a white speckled plate, there are two round quinoa patties with a mix of white, red, and black quinoa grains, positioned on the left side. Next to them, on the right, are three pieces of roasted sweet potato skins with orange flesh and dark brown edges. Above the patties and sweet potato skins is a small pile of fresh green leafy arugula and scattered bright green peas around the leaves and the sweet potato pieces. The plate rests on a white marbled surface with a fork on the left and a knife on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 750g sweet potatoes (about 4 medium sized)
  • 65g quinoa (red and black mix, if possible)
  • 1 tbsp oil, plus a little extra for brushing
  • 240g skinless and boneless salmon fillets
  • Small bunch of chives, chopped
  • 90g watercress
  • 200g frozen peas, cooked

Instructions

  1. Step 1: Wash the sweet potatoes and prick them a few times with a fork. Cook in the microwave for around 10 minutes (time may vary based on size), or bake in the oven at 180°C/160°C fan/gas 4 for about 45 minutes. Scoop out the flesh into a bowl and reserve the skins if you want to make crisps.
  2. Step 2: Place the quinoa in a saucepan and pour over 150ml boiling water. Cover with a lid and simmer for about 15 minutes until the water is absorbed. Drain well, spread the quinoa on a plate, and set aside.
  3. Step 3: Heat a little oil in a frying pan over medium heat. Fry the salmon fillets for a few minutes on each side until cooked through. Transfer the salmon to the bowl with the sweet potato, add the chopped chives, and mix well to break up the fish. Season to taste.
  4. Step 4: Preheat the oven to 180°C/160°C fan/gas 4. Shape the mixture into eight equal-sized fishcakes. Dip each fishcake into the quinoa, pressing to coat fully. Place on a baking tray lined with baking parchment and brush with a little oil.
  5. Step 5: Bake the fishcakes for 15-20 minutes until golden and crisp. Serve with watercress, cooked peas, and optional sweet potato crisps made from the reserved skins.

Tips & Variations

  • Use the discarded sweet potato skins to make crispy chips: drizzle with olive oil, sprinkle with salt, pepper, or smoked paprika, and bake at 180°C/160°C fan/gas 4 until crisp.
  • For extra flavor, add a squeeze of lemon juice to the fishcake mixture before shaping.
  • You can substitute the peas with green beans or a fresh salad for variety.

Storage

Store leftover fishcakes in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or in a non-stick pan to maintain their crisp coating. They can also be frozen before baking—freeze shaped fishcakes on a tray, then transfer to a freezer bag and bake from frozen, adding extra cooking time.

How to Serve

A white speckled round plate holds a meal arranged in four parts. At the top left, there is a small pile of fresh green arugula leaves, soft and leafy. Below this and slightly to the left, two round quinoa patties are stacked, showing a mix of white, red, and black quinoa grains making a textured, speckled surface. To the right of the arugula and patties are bright green peas scattered loosely. On the right side of the plate, there are three long, slightly charred sweet potato slices, dark brown-black on the edges with bright orange flesh inside. The plate is set on a white marbled texture surface, with a silver fork on the left and a silver knife on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, firm white fish like cod or haddock can be used, but the flavor and texture will be slightly different. Adjust cooking times as needed.

Is quinoa necessary for the coating?

Quinoa adds a lovely crunch and a boost of protein, but you could use panko breadcrumbs or crushed cornflakes as an alternative coating.

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Quinoa-Coated Salmon & Sweet Potato Fishcakes Recipe

★★★★★

4.6 from 92 reviews
  • Author: Ethan
  • Total Time: 55 minutes
  • Yield: 8 fishcakes 1x
  • Diet: Low Fat
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Description

These quinoa-coated salmon and sweet potato fishcakes offer a wholesome and flavorful twist on traditional fishcakes. Sweet potatoes provide a creamy base, while the salmon adds rich protein, all encased in a crispy quinoa coating for added texture. Served alongside fresh watercress and peas, this dish is a nutritious, colorful, and satisfying meal perfect for weeknights or casual dinners.

Ingredients

Scale

Main Ingredients

  • 750g sweet potatoes (about 4 medium sized)
  • 65g quinoa (red and black mix, if possible)
  • 1 tbsp oil, plus a little extra for brushing
  • 240g skinless and boneless salmon fillets
  • small bunch of chives, chopped
  • 90g watercress
  • 200g frozen peas, cooked

Optional Ingredients for Sweet Potato Crisps

  • Sweet potato skins (reserved from the sweet potatoes)
  • Olive oil for drizzling
  • Salt and pepper or smoked paprika for seasoning

Instructions

  1. Cook the Sweet Potatoes: Wash the sweet potatoes and prick each a few times with a fork. Cook them in the microwave for around 10 minutes, adjusting time for size, or alternatively bake them in a preheated oven at 180°C (160°C fan/gas mark 4) for about 45 minutes. Once cooked, scoop out the flesh into a bowl and reserve the skins for optional crisps.
  2. Prepare the Quinoa: Place the quinoa in a saucepan and pour over 150ml boiling water. Cover with a lid and simmer for about 15 minutes until all the water is absorbed. Drain any excess liquid, then spread the quinoa out on a plate and set aside to cool.
  3. Cook the Salmon: Heat a frying pan with a drizzle of oil over medium heat. Fry the salmon fillets for a few minutes on each side until cooked through. Transfer the salmon to the bowl with the sweet potato flesh, add the chopped chives, and mix well, breaking the fish into flakes. Season to taste with salt and pepper.
  4. Form and Coat Fishcakes: Preheat the oven to 180°C (160°C fan/gas mark 4). Form the salmon and sweet potato mixture into eight equal-sized fishcakes. Dip each fishcake into the quinoa on the plate, coating fully and pressing gently to help the quinoa stick. Place the coated fishcakes on a baking tray lined with baking parchment, brush lightly with olive oil.
  5. Bake the Fishcakes: Bake in the preheated oven for about 15-20 minutes, or until the quinoa coating is golden and crispy. Remove from the oven and keep warm.
  6. Prepare the Sides: Serve the fishcakes with fresh watercress and cooked peas. Optionally, make sweet potato crisps by drizzling reserved sweet potato skins with olive oil, seasoning with salt, pepper, or smoked paprika, and baking at 180°C (160°C fan/gas mark 4) until crisp.

Notes

  • Microwaving the sweet potatoes is a quick alternative to baking, but baking enhances flavor and texture.
  • Red and black quinoa mix adds visual appeal and a nutty flavor, but any quinoa can be used.
  • Make sure to press the quinoa into the fishcakes firmly for a better crisp coating.
  • Leftover sweet potato skins can be transformed into delicious crisps, reducing waste and adding a crunchy side.
  • Adjust seasoning after mixing the fish and sweet potato to suit your taste preference.
  • Cook peas according to package instructions or until tender before serving.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Modern British

Keywords: salmon fishcakes, quinoa coated fishcakes, sweet potato fishcakes, healthy fishcakes, baked fishcakes, quinoa recipes, low fat fish recipes

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