Thai Fish Cakes on Quinoa recipe, bought to you by MiNDFOOD.
Serves 4
160 g snapper fillet, bones and skin removed
160 g salmon fillet, bones and skin removed
160 g peeled raw prawns
2 teaspoons chopped fresh coriander (cilantro)
3 teaspoons fish sauce
2 teaspoons sweet chilli sauce
3 egg whites
1 garlic clove, finely chopped
2 makrut (kaffir lime) leaves, shredded
zest and juice of 1 lemon
1 tablespoon avocado oil
100 g (½ cup) quinoa
zest and juice of ½ lemon
small handful fresh coriander (cilantro) leaves, chopped
Finely chop the snapper, salmon and prawns in a food processor. Add the coriander, fish sauce, chilli sauce, egg whites, garlic, lime leaves, lemon zest and juice and avocado oil. Mix together briefly. Shape into 8 patties.
Lightly oil a non-stick frying pan and cook the patties in batches for 3 minutes on each side.
Meanwhile, wash the quinoa in plenty of cold water and drain. Put in a saucepan with 250 ml of water. Bring to the boil and then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed. Leave to stand for 5 minutes, and then mix with the lemon zest, juice and coriander. Serve the fish cakes on a bed of quinoa.
CHEF’S TIP: Quinoa is an old South American grain with the best amino acid profile of all the grains. It is available from health food stores.
Nutrition per serve: Energy: 1168 kJ (279 Cals); Protein: 31 g; Total fat: 10 g; Carbohydrate: 15 g; Fibre: 3 g; Sodium: 591 mg
