Quinoa Fish Cakes with Rocket Salad
- Nadia Kawash
- Mains
Ingredients:
- 185g quinoa
- 300g fish fillet
- 2 tbsp fresh dill, finely chopped
- 2 tbsp parsley, finely chopped
- 1 onion, finely chopped
- 1 tsp chilli flakes
- 2 tbsp lemon juice
- 2 free range eggs
- Almond flour for coating
- Salt and pepper to taste
For salad:
- 1 package of wild rocket
- 1 big tomato or 8 cherry tomatoes
- 2 cucumbers
- 5 red radish
- 2 spring onion, chopped finely
For salad dressing:
- Lemon
- Olive Oil
- Salt & Black Pepper
Method:
- Bring to boil the quinoa for about 15 mins until cooked, then set aside
- Fry onion and add to the fish
- In a large mixing bowl, combine the quinoa, fish, eggs, lemon, salt, chili flakes, dill and parsley.
- Divide the mixture and form patties and roll in almond flour
- Spray the baking dish pan with oil. Cook the fish cakes at 200 degrees C for 25-30 mins until golden.
