Friday is for fish: red and white quinoa fish cakes

Red and white quinoa - love those little curlicues!

Friday is for fish: red and white quinoa fish cakes (made with tilapia fillets)

I only discovered quinoa a few months ago in a salad but it was definitely love at first bite again.

Ever since that time, I’ve been wracking my brain to come up with a recipe with quinoa but I didn’t want it to be salad based.

I found a quinoa patty recipe on epicurous and I immediately thought of adding fish (and other ingredients) to it to turn it into one of my favourite dishes, fish cakes!

Chillies, quinoa, spring onions, lemon, salt and pepper

I love fish cakes but I’ve never really liked the stodginess of potato. Quinoa just seemed like a perfect alternative.

As this is the first time I made this, I really didn’t know how well it would turn out but these fishcakes are simply divine!

All of the ingredients are mixed well before the egg and breadcrumbs are added

The quinoa is a great foil for all the flavours, which it sucks up, and tilapia (one of my favourite fish) is perfect – it’s quite a firm fish but by poaching it in milk first, it brings out a softness and creaminess in tilapia that I’ve never tasted before.

These fish cakes are also only shallow fried in a tiny bit of oil so are a much healthier way of making fishcakes.

Makes a good 18 - 20 fishcakes

Served with a simple parsley salad and tartare sauce

I served my quinoa fishcakes with a dollop of tartare sauce and with a simple parsley salad with toasted pine nuts. I know most people use parsley as a herb or garnish but I love the leaves in a salad. I just drizzle the parsley leaves with extra virgin olive oil, freshly squeezed lemon juice and a generous twist of ground black pepper. Bliss!

It's a bit of sticky, wet mess - try not to eat too much of it before you make the fish cakes 🙂

Ingredients (Makes 18-20 small fishcakes)

250 grams cooked red and white quinoa

3 tilapia fillets (about 300 grams)

1 bay leaf

1 cup milk

A golf ball sized cake of deliciousness!

5 spring onions, finely chopped

Juice of ½ lemon

1 red chilli, de-seeded and finely choppe

20 grams grated parmesan

30 grams comte or gruyere

1 cup breadcrumbs

3 large beaten eggs

1 tablespoon salt

Peel of 1 unwaxed lemon, finely chopped

1 large clove garlic, minced/pounded

A generous few grinds of black pepper

Sizzle on each side for a couple of minutes

In a saucepan, poach the tilapia fillets in the milk with 1 bay leaf and ½ teaspoon of sea salt. Use a slotted spoon to lift out the fish and with a fork, break up the fish and allow it to cool. Discard the milk and bay leaf.

In a large mixing bowl, mix all the rest of your ingredients (including your cooled fish) but leave the beaten eggs and breadcrumbs till last. Add the beaten eggs and then add the breadcrumbs, mix well and let this sit for a few minutes so that the breadcrumbs can absorb some of the egg and mixture.

A healthier fish cake because it's not deep fried

Red and white quinoa fish cakes with tilapia

You’ll have quite a wet/moist stuffing mixture but that’s normal.

To make the fish cakes, roll about a golf ball sized spoonful of mixture and gently fresh it into shape.

In a fry pan, drizzle a small amount of olive oil and fry each fish cake for just a couple of minutes each side until they’re brown and crispy. Enjoy!

Red and white quinoa fish cakes with tilapia, parsley salad and tartare sauce

Best fish cakes I've had in a while!

Have a fabulous weekend.

Lots of love


9 Responses to “Friday is for fish: red and white quinoa fish cakes”
  1. Beren says:

    Yum, this is going to be our supper for tonight ! Thanks Sweetie xx

  2. Joanne says:

    I tasted quinoa for the first time a couple months ago as well, and since then I’ve been going crazy trying all sorts of grains! Barley, millet, farro, winter wheat berries, and so on. There’s so many great grains!

  3. Move over pizza post the fish cakes post has arrived – YUMMY!!! I am going to have to check this out – just started using quinoa. Have a Great Weekend:)

  4. TasteFood says:

    I love quinoa and I love fishcakes, so these sound great.

  5. What an incredible idea – fabulous recipe!
    Thanks again for stopping by my little spot in the blogosphere, I am looking forward to sharing with you.
    Have a great day.
    🙂 Mandy

  6. Alana Smith says:

    I am going to try these tonight, doing the get rid of the wheat belly thing, and it does work, so this is nice as barley also has gluten in it, there are so many other grains that are really good for us that we can try. Love my fish cakes, so thank u for a delish recipe to try. Just one small thing, could you have a print only recipe button so we don’t go through reams of paper 🙂

    • Hi Alana, glad you like the recipe. There’s a clock through to a printer-friendly version from that blog post but if you also go to the page under ‘fish’, you’ll find just the recipe + 1 photo on those pages

  7. Cecile says:

    I made these just now, and they are absolutely delicious! I used about half the amount of salt though, because it seemed a bit much counting the saltiness of the cheese. Also had only some plaice and aged Gouda, so used those instead, but was very pleased with the texture and result of your recipe!

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