Fish Cakes Coated in Quinoa
Gluten, Diary, Egg, Nut and Refined Sugar Free
INGREDIENTS:
- 400g Tuna (see notes below)
- 1 x Brown Onion (diced)
- 300g Potato/Sweet Potato
- 1/2-1 small Chilli (to taste – finely chopped) opt
- 2 Tbl Sweet Chilli Sauce (I use this recipe to make my own)
- 1/4 bunch fresh Parsley (chopped)
- Himalayan Salt and Cracked Pepper (to taste)
- 1 x Tbl of Chia Seeds with 2 x Tbl of water (mix and set aside)
- 60g Quinoa Flakes (for coating)
- Oil for frying
METHOD:
- Cook potatoes in salted water, mash and set aside to cool.
- Drain tuna and place into a medium-sized mixing bowl. Add sweet chilli sauce, onion, chilli, salt and pepper and mix well. Combine potato and parsley to the tuna mixture.
- Split mixture into 8 patties and place onto a dish and into the fridge for at least 1 hour to set.
- When ready to cook, coat patties with quinoa flakes and pan fry for a few minutes on either side until golden brown.
- Serve with salad.
Notes:
- I use tinned tuna for the recipe – although cooked tuna or other fish would work as well.
- These are great in the lunchbox the next day