Dinner

Quinoa-Coated Salmon & Sweet Potato Fishcakes Recipe

ByJake Silas February 3, 2026February 3, 2026

Introduction

These quinoa-coated salmon and sweet potato fishcakes are a tasty and nutritious twist on a classic favorite. Crispy on the outside with a soft, flavorful filling, they make a perfect light lunch or dinner. Plus, they’re easy to prepare and packed with wholesome ingredients.

A white speckled plate holds a meal with four parts. At the top left, there is a fresh green pile of leafy arugula with a soft texture. Below the arugula, two round quinoa patties with a mixed color of white, red, and black grains are placed side by side. To the right of the patties, three long roasted carrot halves show a deep orange color with darker, slightly burnt edges and a rough texture. Scattered beside the carrots are bright green peas with a smooth and round shape. The plate rests on a white marbled surface with a fork on the left and a knife on the right, both in silver metal. 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

Step 1: Wash the sweet potatoes, prick each a few times with a fork, and cook in the microwave for around 10 minutes (or bake at 180°C/160°C fan/gas 4 for about 45 minutes). Scoop the flesh into a bowl and reserve the skins if you want to make crisps.
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 on a plate, and set aside.
Step 3: Heat a little oil in a frying pan over medium heat. Cook the salmon fillets for a few minutes on each side, then tip into the bowl with the sweet potato. Add the chopped chives and break up the fish, seasoning to taste. Mix well.
Step 4: Preheat the oven to 180°C/160°C fan/gas 4. Shape the mixture into eight equal-sized fishcakes. Dip each into the quinoa, pressing it on to coat fully, then brush with a little oil. Place on a baking tray lined with parchment paper.
Step 5: Bake the fishcakes for 15-20 minutes until golden and crispy. Serve hot with watercress, cooked peas, and optional sweet potato crisps made from the reserved skins.

Tips & Variations

For sweet potato crisps, drizzle the reserved skins with olive oil, season with salt, pepper, or smoked paprika, and bake at 180°C/160°C fan/gas 4 until crisp.
You can substitute the salmon with other firm white fish if desired.
Add a squeeze of lemon juice or a dollop of yogurt when serving for extra freshness.

Storage

Store any leftover fishcakes in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 180°C/160°C fan until warmed through to keep them crispy. They can also be frozen before baking; thaw fully before cooking.