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Quinoa Fish Cakes with Rocket Salad

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:

  1. Bring to boil the quinoa for about 15 mins until cooked, then set aside
  2. Fry onion and add to the fish
  3. In a large mixing bowl, combine the quinoa, fish, eggs, lemon, salt, chili flakes, dill and parsley.
  4. Divide the mixture and form patties and roll in almond flour
  5. Spray the baking dish pan with oil. Cook the fish cakes at 200 degrees C for 25-30 mins until golden.