Thai Fish Cakes on Quinoa
A Flavorful & Nutritious Thai Fish Cakes on Quinoa Meal
These Thai-style fish cakes are bursting with bold flavors and paired with protein-rich quinoa, creating a delicious and satisfying meal. They’re light, fresh, and packed with nutrients, making them a great option for lunch or dinner.
Serve them with a crisp Asian salad or enjoy them the next day for a quick, healthy meal. The combination of fresh fish, fragrant herbs, and zesty lemon brings a perfect balance of taste and texture.
Here’s the Wholesome Thai Fish Cakes on Quinoa Recipe (Serves 4)
Fish Cakes
- 160g snapper fillet, bones & skin removed
- 160g salmon fillet, bones & skin removed
- 160g raw prawns, peeled
- 2 tsp fresh coriander, chopped
- 3 tsp fish sauce
- 2 tsp sweet chili sauce
- 3 egg whites
- 1 garlic clove, finely chopped
- 2 kaffir lime leaves, shredded
- 1 lemon, zest & juice
- 1 Tbsp avocado oil
Quinoa Base
- 100g (½ cup) quinoa
- ½ lemon, zest & juice
- Small handful fresh coriander, chopped
Method
1: Cook the Quinoa
- Rinse the quinoa under cold water and drain well.
- Add 250ml water to a saucepan, bring to a boil, then reduce heat.
- Cover and simmer for 10-12 minutes until the water is absorbed.
2: Prepare the Fish Cakes
- Place snapper, salmon, and prawns in a food processor.
- Put in coriander, fish sauce, chili sauce, egg whites, garlic, lime leaves, lemon zest, and juice.
- Blend until just combined, then shape into 8 small patties.
3: Cook the Fish Cakes
- Lightly oil a frying pan and heat over medium heat.
- Cook the patties in batches for 3 minutes per side, until golden brown.
- Remove from heat and let them rest for 5 minutes.
4: Assemble & Serve
- Toss the cooked quinoa with lemon zest, juice, and coriander.
- Serve the fish cakes on a bed of quinoa, paired with a fresh side salad.
Enjoy this flavor-packed meal and share if you love it!
