Baked Salmon Fish Cakes

What do you do with left over fish? Make fish cakes of course!

As I discovered a couple of weeks ago when I made the Thai inspired fish cakes, this is not only one of the most easiest and delicious ways of using up left over fish – but its incredibly healthy too! In most of the recipes I have read, they all call for mashed potatoes but I think that is an unnecessary carb, and for them to be fried – which is unnecessary fat! The fish cakes come together quite nicely with breadcrumbs, eggs and baked in the oven – serve them with a salad or what ever you heart desires, and voila another healthy dinner sorted without too much hassle!

We had left over salmon from the night before so I thought I would make some fish cakes with them, but this time with more of a European twist. The salmon has such a robust flavour compared to the red snapper which is far more delicate, so I thought I would keep it simple. I also had some leftover quinoa from the night before and used them instead of breadcrumbs as a binder.

I apologise in advanced that I can’t give you any measurements. I was just throwing and mixing things together in a bowl and it ended up being good – so I would suggest you do the same!


  • cooked salmon, finely flaked
  • 1 juice of lime
  • finely diced onion
  • salt and pepper
  • Capers chopped
  • cooked quinoa
  • one egg


Pre heat oven to 175°C

Shred the salmon with a fork, and then add the onions, lime, capers and quinoa and mix throughly. Taste and season accordingly.

Stir in your egg, and mix until it becomes a nice paste. Depending on your quantities you will have to play around with the ingredients. For example if it is too dry add in another egg, or, on the other hand if it is too wet add in some more breadcrumbs (or quinoa in my case!)

Form the mixture into palm size cakes. Place the cake on an oiled baking tray and put it in the oven for 15 mins.

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