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Quinoa fish cakes



Gluten and dairy-free

Ingredients
1 can of tuna or red salmon, 140g
1/3 cup cooked quinoa
1/2 onion, finely chopped
1 clove of garlic, minced
1 egg
1/2 cup goat's feta cheese
zest of 1 lemon
half of a parsnip or carrot, grated
2 tablespoons parsley, chopped
2 tablespoons buckwheat flour (or substitute with your favourite flour)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
juice of 1/2 a lemon
3-4 tablespoons pure olive oil, for frying

Method
1. Combine all ingredients except olive oil in a large bowl and mix until fully combined.
2. Heat a large skillet with 2 tablespoons of olive oil over medium heat.
3. In quarter cup scoops, form the quinoa mixture into patties.
4. Place patties in skillet and pan fry 2-3 minutes per side until golden brown, adding additional olive oil as needed.

While perfect for chubby little hands, these fish cakes make a great lunch for the whole family and are especially handy for picnics or barbecues. For adults, throw together a quick green leaf salad and add a dollop of guacamole.

 

Thanks to Josmar Hart, mum to a gluten and dairy-free toddler, for supplying this recipe.
Try her gluten and dairy-free Chicken Masala and her gluten and dairy-free Banana and Blueberry Pancakes

 

Published 14 June, 2013

 



  




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