Quinoa Crusted Fish Cakes

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Quinoa Crusted Fish Cakes

Yield 12

Author Lucy Tweed

Tweaking a classic with quinoa crunch, and curry accessories. Its delightful.

Ingredients

• 2 cups leftover mashed potatoes
• 1 big tin tuna
• 500g trout, skin removed, cut into chunks
• 1 cup peas
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• Loads of dill
• Loads of parsley
• 1 tablespoon American mustard
• Salt, to taste
• Pepper, to taste
• 1 egg
• Potato starch (for thickening)
• Panko and quinoa for the crust
• For Serving (Optional):
• Fried curry leaves
• Spicy curry powder salt
• Yogurt with garlic
• Lemon juice and zest
• Eggplant pickle
• Extra lemon slices
• Spinach (side)

Instructions

1. In a large mixing bowl, combine mashed potatoes, tuna, trout chunks, peas, green onions, minced garlic, dill, parsley, American mustard, salt, and pepper.
2. Add one egg to the mixture and mix thoroughly. Use potato starch to achieve the desired consistency.
3. Shape the mixture into 12 fish cakes.
4. In a separate bowl, mix Panko and quinoa for the crust.
5. Coat each fish cake with the Panko and quinoa mixture, ensuring an even crust.
6. Heat oil in a pan over medium heat. Fry the fish cakes until golden brown on both sides.
7. Serve the fish cakes plain for kids or with optional toppings: fried curry leaves, spicy curry powder salt, yogurt with garlic, lemon juice and zest, and eggplant pickle.
8. Optionally, serve with extra lemon slices and a side of spinach.

Nutrition Facts

Calories

129

Fat

4 g

Sat. Fat

1 g

Carbs

9 g

Fiber

2 g

Net carbs

7 g

Sugar

1 g

Protein

14 g

Sodium

85 mg

Cholesterol

44 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.