Thai fish cakes on quinoa

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These delicious fish cakes are made from snapper, salmon and prawns.

Ingredients (serves 4)

  • 160 g (6 oz) snapper fillet, bones and skin removed
  • 160 g (6 oz) salmon fillet, bones and skin removed
  • 160 g (6 oz) peeled raw prawns (shrimp)
  • 2 teaspoons chopped fresh coriander (cilantro)
  • 3 teaspoons fish sauce
  • 2 teaspoons sweet chilli sauce
  • 3 egg whites
  • 1 garlic clove, finely chopped
  • 2 makrut (kaffir lime) leaves, shredded
  • Zest and juice of 1 lemon
  • 1 tablespoon avocado oil
  • 100 g (½ cup) quinoa
  • Zest and juice of ½ lemon
  • Small handful fresh coriander
  • (cilantro) leaves, chopped


Finely chop the snapper, salmon and prawns in a food processor. Add the coriander, fish sauce, chilli sauce, egg whites, garlic, lime leaves, lemon zest and juice and avocado oil. Mix together briefly. Shape into 8 patties.

Lightly oil a non-stick frying pan and cook the patties in batches for 3 minutes on each side.

Meanwhile, wash the quinoa in plenty of cold water and drain. Put in a saucepan with 250 ml (9 fl oz/1 cup) of water. Bring to the boil and then reduce the heat, cover the pan and simmer for 10-12 minutes until all the water has been absorbed. Leave to stand for 5 minutes, and then mix with the lemon zest, juice and coriander.

Serve the fish cakes on a bed of quinoa.

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Recipe from The Purely Golden Door cookbook.

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