Makes 8 cakes or enough to make 4. to serve
Spicy fish cakes with cod, fresh ginger, jalapeno and lots of fresh coriander and mint liven up the summer table. Quinoa and an egg bind the mixture and and they’re baked rather than fried (with a golden crust from a twist under the grill). They are delicious on their own or add a refreshing and crispy carrot and cucumber coleslaw with hints of the same fresh herbs and a little spice from Sriracha. When you set the table on the terrace, you can look forward to a delicious, healthy dinner.
COLESLAW
| Juice of 1 lime (3 tablespoons) | |
| 1 | Tablespoons of rice wine vinegar or white wine vinegar |
| 1 | Teaspoon of honey |
| 1 | Tablespoon of sriracha |
| ½ | Teaspoon of dark sesame oil |
| ½ | a teaspoon of salt |
| 3 | Carrots, chopped up |
| 1 | large English cucumber (skin intact), pitted and shredded |
| ½ | Cup of chopped fresh coriander |
| ½ | Cup of chopped fresh mint |
1. In a bowl large enough to hold all of the ingredients, whisk together the lime juice, vinegar, honey, sriracha, sesame oil, and salt.
2. Stir in the carrots, cucumber, coriander and mint. Season to taste and add more lime juice, sriracha or salt as desired.
FISH CAKE
| Vegetable oil (for brushing) | |
| ½ | Cup of quinoa (any variety), rinsed and drained in a fine-mesh colander |
| 1 | Cup of water |
| pinch of salt | |
| 1 | egg |
| Juice of 1/2 lime | |
| 3 | Spring onions, finely chopped with a little green |
| 1 | 1 inch (1 inch) piece of fresh ginger, grated or finely chopped |
| 1 | Jalapeno or other small chilli peppers, pitted and finely chopped |
| ½ | Cup of chopped fresh coriander |
| ½ | Cup of chopped fresh mint |
| 1 | Pounds of skinless, boneless cod or other white fish, cut into 1-inch pieces |
1. Set the oven to 425 degrees. Line a rimmed baking sheet with parchment and brush the paper with oil.
2. Mix the drained quinoa, water and a pinch of salt in a small saucepan. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for 12-14 minutes, or until the tiny spirals separate and curl around the seeds and absorb the water. Dig to the bottom of the pan with a spoon to see if the water has evaporated. If not, cook for a few more minutes. Remove the saucepan from the heat, cover with a lid and let the quinoa steam for 5 minutes. Remove the lid and loosen it with a fork; cool.
3. In a bowl large enough to hold all the ingredients, beat the egg with a fork. Stir in the lime juice, spring onions, ginger, jalapeno, coriander and mint.
4. In a food processor, pulse the cod pieces in 3 or 4 short bursts, or until they are in 1/4-inch pieces. You want the mixture to be slightly chunky, not a puree. Be careful not to process too much. Transfer the fish to the egg mixture.
5. Add quinoa and mix with a rubber spatula until mixed. Using about 1/3 cup per cake, form eight 3-inch patties of the mixture. Put them on the baking sheet. Brush with oil.
6. Bake for 8 minutes. Take out of the oven. Place an oven rack 8 inches from the grill element. Turn on the grill. Grill the cakes for 8 to 10 minutes, watching carefully, or until golden brown. Serve with the carrot and cucumber coleslaw.
Sally Pasley Vargas
Makes 8 cakes or enough to make 4. to serve
Spicy fish cakes with cod, fresh ginger, jalapeno and lots of fresh coriander and mint liven up the summer table. Quinoa and an egg bind the mixture and and they’re baked rather than fried (with a golden crust from a twist under the grill). They are delicious on their own or add a refreshing and crispy carrot and cucumber coleslaw with hints of the same fresh herbs and a little spice from Sriracha. When you set the table on the terrace, you can look forward to a delicious, healthy dinner.
COLESLAW
| Juice of 1 lime (3 tablespoons) | |
| 1 | Tablespoons of rice wine vinegar or white wine vinegar |
| 1 | Teaspoon of honey |
| 1 | Tablespoon of sriracha |
| ½ | Teaspoon of dark sesame oil |
| ½ | a teaspoon of salt |
| 3 | Carrots, chopped up |
| 1 | large English cucumber (skin intact), pitted and shredded |
| ½ | Cup of chopped fresh coriander |
| ½ | Cup of chopped fresh mint |
1. In a bowl large enough to hold all of the ingredients, whisk together the lime juice, vinegar, honey, sriracha, sesame oil, and salt.
2. Stir in the carrots, cucumber, coriander and mint. Season to taste and add more lime juice, sriracha or salt as desired.
FISH CAKE
| Vegetable oil (for brushing) | |
| ½ | Cup of quinoa (any variety), rinsed and drained in a fine-mesh colander |
| 1 | Cup of water |
| pinch of salt | |
| 1 | egg |
| Juice of 1/2 lime | |
| 3 | Spring onions, finely chopped with a little green |
| 1 | 1 inch (1 inch) piece of fresh ginger, grated or finely chopped |
| 1 | Jalapeno or other small chilli peppers, pitted and finely chopped |
| ½ | Cup of chopped fresh coriander |
| ½ | Cup of chopped fresh mint |
| 1 | Pounds of skinless, boneless cod or other white fish, cut into 1-inch pieces |
1. Set the oven to 425 degrees. Line a rimmed baking sheet with parchment and brush the paper with oil.
2. Mix the drained quinoa, water and a pinch of salt in a small saucepan. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for 12-14 minutes, or until the tiny spirals separate and curl around the seeds and absorb the water. Dig to the bottom of the pan with a spoon to see if the water has evaporated. If not, cook for a few more minutes. Remove the saucepan from the heat, cover with a lid and let the quinoa steam for 5 minutes. Remove the lid and loosen it with a fork; cool.
3. In a bowl large enough to hold all the ingredients, beat the egg with a fork. Stir in the lime juice, spring onions, ginger, jalapeno, coriander and mint.
4. In a food processor, pulse the cod pieces in 3 or 4 short bursts, or until they are in 1/4-inch pieces. You want the mixture to be slightly chunky, not a puree. Be careful not to process too much. Transfer the fish to the egg mixture.
5. Add quinoa and mix with a rubber spatula until mixed. Using about 1/3 cup per cake, form eight 3-inch patties of the mixture. Put them on the baking sheet. Brush with oil.
6. Bake for 8 minutes. Take out of the oven. Place an oven rack 8 inches from the grill element. Turn on the grill. Grill the cakes for 8 to 10 minutes, watching carefully, or until golden brown. Serve with the carrot and cucumber coleslaw Sally Pasley Vargas
source https://dailyhealthynews.ca/recipe-stir-quinoa-into-spicy-fish-cakes-and-serve-with-a-crisp-carrot-cucumber-slaw/
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