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Mushroom and Quinoa FishcakesFeatured

Mushroom and Quinoa Fishcakes


For 7

To Serve

  • lime wedges
  • mixed green leaves
  • carrot and cucumber ribbons
  • radish slices, guacamole

You will need...

  • 200 g skinless firm white fish fillets
  • 250 g white button mushrooms
  • 5 ml turmeric
  • 5 ml Thai green curry paste
  • 1 egg
  • 30 g cornflour
  • 80 ml fresh white breadcrumbs
  • 1 garlic clove, crushed
  • salt and milled black pepper
  • 200 g quinoa, cooked and drained
  • 45 ml fresh coriander, chopped
  • 1 red chilli, finely chopped
  • 15 ml odourless coconut oil or avocado oil

Mushroom and Quinoa Fishcakes Method

  1. Place the fish and mushrooms into the bowl of a food processor and blitz.
  2. Transfer the mixture to a mixing bowl and stir in the remaining ingredients.
  3. Divide the mixture into golf ball-sized balls and flatten lightly using the palm of your hand. Chill the fish cakes in the fridge for 20 minutes.
  4. Heat the oil in a pan and pan fry the fish cakes, in batches, for 2-3 minutes per side.
  5. Serve with lime wedges, a seasonal green salad and a dollop of guacamole.
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