These Quinoa Fish Cakes with Radish Sauce make a delicious light dinner, and can be served with a variety of side dishes, such as potatoes, steamed/grilled vegetables or salad.
QUINOA FISH CAKES WITH RADISH SAUCE
These fish cakes contain only 3 ingredients (plus some seasoning and breadcrumbs for coating) and, with a little preparation and meal planning, can be put together in a matter of minutes.
Prepare the ingredients in advance.
Even though this recipe is made from scratch it needn’t be very time consuming. You can cook both the fish as well as the quinoa the night before and keep refrigerated until you are ready to use them (remember to cool these completely and drain the fish well before placing in the fridge – see instructions below).
The sauce can be prepared an hour or 2 in advance but I wouldn’t recommend keeping it in the fridge for too long as it might become watery.
These fish cakes are light and fluffy thanks to the addition of the quinoa (you can’t really taste the quinoa in them so this recipe is ideal for people who would like to include it in their diet but aren’t too keen on the flavour), as well as the cream cheese (use full fat as it’s creamier than the light version, which also tends to taste a little acidic).
To get the ultimate light, fluffy and creamy texture, however, the fish cake mixture MUST be pureed in a blender – you will never be able to break up the fish as well and combine it as thoroughly with the other ingredients using only a spoon (or even a potato masher). Plus it only takes a minute to do!
I hope you enjoy these easy, healthy fish cakes and if you make them please drop me a line, I’d love to know what you thought:)
I am bringing my Quinoa Fish Cakes with Radish Sauce to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie . If you’ve got a recipe link it up, show it off and use the #cookblogshare on Instagram so that more people can see it!
- 360 g frozen cod/haddock
- 120 g cooked quinoa
- 70 g cream cheese approx. 3 tablespoons
- Sea salt and pepper to taste
- 2 tablespoons breadcrumbs
- Olive oil for frying approx. 2 tablespoons per batch
- 120 g fromage frais/natural yogurt/Skyr
- 2 tablespoons good vegetable oil I used cold pressed rapeseed
- 4 large radishes coarsely grated
- 2 gerkhins coarsely grated
- 2 tablespoons horseradish sauce
- 1 small shallot finely chopped
- 1 tablespoon dill finely chopped (discard the hard stems)
- Sea salt and pepper to taste
- Zest of half a lemon
Place the frozen fish in a pot, cover and cook gently, stirring occasionally, until the fish has thawed and cooked through (but try not to overcook it). The fish will release water as it thaws so there is no need to add any. (Alternatively leave the fish in the fridge to thaw overnight and cook the next day) Drain off the water and place the fish in a strainer, press gently to remove excess water and leave to cool.
In the meantime prepare the sauce. Combine all the sauce ingredients, stir thoroughly, taste to check if it needs more seasoning, cover and refrigerate (for up to 2 hours).
Once the fish has cooled, combine with the quinoa and cream cheese, season well and puree in a blender (the ingredients should be thoroughly combined and the mixture sticky). Form medium sized cakes (the mixture won't stick to your hands if you splash water on them) and coat in breadcrumbs. Heat up 2 tablespoons of oil and fry the fish cakes over a medium heat 2-3 minutes on each side (add a little more oil after turning them over) until lightly browned (work in batches to avoid overcrowding the pan). Serve immediately with a dollop of the sauce.
Yields 8-9 fish cakes.
Preparation time DOES include the time needed to cool the quinoa and fish.
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