Quinoa Coated Fish Cakes recipe

Calories
98.2

Fat
23.1g

Protein
18.9g

Carbs
64.3g

Sugars
4.2g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Quinoa Coated Fish Cakes

About

Quinoa makes a crisp and golden coating for these simple and wholesome salmon fish cakes.

Ingredients

Method

Prick the potatoes with a fork and microwave on high for 10 minutes. Peel away the skin, tip the flesh into a bowl and mash. Cook the quinoa in a saucepan with 150ml of boiling water for 15 minutes, covered, until the liquid has been absorbed.
Heat the oil in a pan on medium high heat and cook the salmon for 3 minutes on each side. Add the spring onions and cook for 2 minutes to soften. Break up the fillets with a wooden spoon.
Pre-heat the oven to 170°C/150°C fan-forced. Tip the salmon mix into the potato bowl and stir in the fresh dill and lemon zest. Shape into 8 patties. Spread the quinoa on a plate and coat each patty with a thin layer.
Place the patties on a lightly oiled baking sheet and bake for 18-20 minutes until golden. Whisk the yoghurt with lemon juice and serve with the fish cakes.