Thai Fish cakes on quinoa

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Refreshing and full of flavour these Thai fish cakes are perfect for lunch or serve them for dinner with a salad.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4

Ingredients:

  • 160g snapper fillet with bones and skin removed
  • 160g salmon fillet with bones and skin removed
  • 160g peeled raw prawns
  • 2 tsp chopped fresh coriander
  • 3 tsp fish sauce
  • 3 tsp sweet chilli sauce
  • 3 egg whites
  • 1 garlic clove finely chopped
  • 2 kaffir lime leaves shredded or zest of 1 lime
  • zest and juice of 1 lemon
  • 1 tablespoon avocado oil
  • 100g (1/2 cup) quinoa
  • zest and juice of 1/2 lemon
  • small handful of coriander leaves, chopped

Instructions:
1. Finely chop the snapper, salmon and prawns in a food processor. 2. Add the coriander, fish sauce, chilli sauce, egg whites, garlic, lime leaves/zest, lemon zest and juice and avocado oil. 3. Mix together briefly and then shape into 8 patties. 4. Lightly oil a non-stick fying pan and cook the patties in batches for 3 minutes on each side. 5. Meanwhile wash the quinoa in plenty of cold water and drain. 6. Put in a saucepan with 1 cup of water. Bring to the boil then reduce the heat, cover and simmer for 10 - 12 minutes until all water is absorbed. 7. Leave to stand for 5 minutes than mix with the lemon zest, juice and coriander. Serve the fishcakes on a bed of quinoa.