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Thai fish cakes with quinoa
Thai fish cakes with quinoa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Wholesome quinoa fish cakes served with zesty sweet chili sauce and refreshing mint salad.
Ingredients:
  • 82.50 ml white quinoa, rinsed
  • 4 spring onions, chopped
  • 1 brown onion shallot, chopped
  • 2 garlic cloves, chopped
  • 80ml coconut milk
  • 75g curry paste
  • 24.40 gm fish sauce
  • 600g basa fillets, chopped
  • 60ml peanut oil
  • 500.00 ml mint leaves
  • 1 brown onion shallot, extra, cut into thin wedges
  • 200g punnet Perino grape tomatoes, halved
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve
  • Steamed rice, to serve
Instructions:
  • In a small saucepan, simmer quinoa in boiling water for 12 minutes or until tender. Drain and rinse with cold water. Drain well.
  • Combine spring onion, shallot, garlic, coconut milk, curry paste, fish sauce, and basa in a food processor until smooth. Transfer the mixture to a bowl and stir in the quinoa.
  • In a large frying pan over medium heat, generously oil the surface. Form the fish mixture into 1/3 cup-sized patties and cook them in batches for 2-3 mins per side, until beautifully golden and fully cooked. Place them on a paper towel-lined plate to absorb any excess oil.
  • Combine mint, extra shallot, and tomato in a bowl and mix well.
  • Arrange the fish cakes on individual plates and garnish with mint salad. Serve alongside sweet chili sauce, lime wedges, and rice.

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