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Fish cakes served on a wooden plate.
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Gluten Free Quinoa Fish Cakes

 These Gluten Free Quinoa Fish Cakes can be made with salmon or tuna and are the perfect baby, toddler and kid-friendly recipe for baby led weaning (BLW).
Course Snack, Dinner, Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 fish cakes
Calories 84kcal

Ingredients

  • 1 cup quick cooking oats gluten free if needed
  • 2 cups old cheddar cheese finely grated and divided
  • 1 ½ cups cooked and cooled quinoa
  • x 5 oz can salmon or light/ skipack tuna preferably chunk, drained really well
  • ¼ cup oat flour or oats processed into a flour, gluten free if desired
  • 1 cup frozen riced veggies I like sweet potato cauliflower, kept frozen until time to use
  • 4 large omega 3 eggs
  • 2 shallots minced
  • 2 cloves garlic minced
  • Zest of 1 lemon
  • ¼ cup Dill minced
  • 6 tbsp Parsley minced
  • Olive oil in an oil atomizer
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425 F and grease a nonstick baking sheet. Allow the baking sheet to preheat for 5 minutes in the oven.
  • Mix together the quick cooking oats with half of the finely grated cheese and set aside.
  • In a large bowl, mix the cooked, cooled and dry quinoa (prepared according to the package), the frozen veggies, half the cheddar cheese, canned fish, oat flour, parsley, dill, eggs, shallots, garlic, lemon zest and a pinch each of salt and pepper. Mix thoroughly.
  • Form them into small 2 tablespoon patties and coat in the oat cheese mixture. Spritz them generously with olive oil in an oil atomizer and bake, flipping and spritzing with olive oil half way through until golden brown. 10 to 15 minutes.
  • Serve with your favourite dip!

Nutrition

Calories: 84kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 73mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 1mg