The right way to play with your food is to get the kids helping with lunch prep, especially when it’s get-your-hands-in-there Mushroom, Carrot & Quinoa Fish Balls with Tomato Rice Fun and fabulous for everyone! #mushrooms #easycooking #easyeating #superfood #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #goodfood #blendability #fishlunch #feedthekids

Mushroom, Carrot & Quinoa Fish Balls with Tomato Rice

Makes ± 24 fish balls / Serves 6


500g hake fillets (or any firm white fish)

extra virgin olive oil

500g white button mushrooms

1 large carrot, peeled and grated

1 cup cooked quinoa

2 XL free-range eggs, lightly beaten

zest of 1 lemon

½ cup flour

½ cup spring onions, sliced

salt and pepper, to taste


1½ cups long grain rice

2 tbsp / 30g butter

½ onion, diced

1 x 400g tin diced / chopped tomatoes

salt and pepper, to taste


1 cup Greek-style / double cream yoghurt

1 handful of fresh herbs, roughly chopped (dill, parsley and chives work well)

½ lemon, juiced

salt and pepper, to taste


1 For the herbed yoghurt sauce, mix all ingredients together in a bowl and set aside in the fridge until ready to serve.

2 For the tomato rice, cook the rice according to package instructions. Heat butter in a saucepan. Add the onion and cook gently until softened. Add the tinned tomato and season well. Simmer until the tomato has thickened and reduced. Gently fold the rice into the tomato sauce. Keep the rice warm until ready to serve.

3 For the fish balls, preheat oven to 180˚C. Place hake fillets on a lined baking tray. Lightly brush with olive oil and season with salt and pepper to taste. Bake for 15-20 minutes, until fully cooked through. Allow to cool slightly before removing any bits of skin. Lightly flake the cooked fillets into a large bowl and set aside to cool completely.

4 Using a food processor, pulse the mushrooms until they are finely chopped. In a large saucepan, heat a drizzle of olive oil and add the mushrooms. Sauté until the mushrooms give off all their water and begin to brown. Remove from the heat and allow to cool.

5 Add the cooled mushrooms to the flaked fish along with the rest of the ingredients. Season and mix well.

6 Roll into balls about the size of a golf ball. Place on a lined baking tray and bake for 25 minutes. Serve the fish balls on tomato rice with a dollop of herbed yoghurt sauce.