Red and white quinoa fish cakes (with tilapia)
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
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
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.
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!