Fragrant Mushroom and Quinoa Fishcakes are starter snacks, a light lunch with salad, burger patties, the base for fried egg and avocado breakfasts… time to let your food-brain run wild! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #fishcakes #quinoa #guacamole
Mushroom and Quinoa Fishcakes
Serves 6-8
Ingredients
200g skinless firm white fish fillets
250g White Button mushrooms
5ml turmeric
5ml Thai green curry paste
1 egg
30g cornflour
80ml fresh white breadcrumbs
1 garlic clove, crushed
salt and milled black pepper
200g quinoa, cooked and drained
45ml fresh coriander, chopped
1 red chilli, finely chopped
15ml odourless coconut oil or avocado oil, for frying
TO SERVE
lime wedges
mixed green leaves
carrot and cucumber ribbons
radish slices
guacamole
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, except the oil. 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.
3 Heat the oil in a pan and pan fry the fish cakes, in batches, for 2-3 minutes per side. Serve with lime wedges, salad leaves, carrot, cucumber, radish and a dollop of guacamole.