Top down view of quinoa fish cakes on white plate and in oval white dish with fork and small dish with radish sauce and white spoon.

Quinoa Fish Cakes with Radish Sauce

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. 
Course Dinner
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 -9 fish cakes
Calories 141kcal
Author Monika Dabrowski


  • 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

For the Sauce:

  • 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.


Serving: 1serving | Calories: 141kcal | Carbohydrates: 8g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 241mg | Potassium: 303mg | Fiber: 1g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg