Gluten free • Dairy free
Prep time: 10 minutes
Cooking time: 35 minutes
– 1 cup cooked Quinoa
– 1 onion, finely chopped
– 15g fresh coriander, roughly chopped
– 1 tsp chilli flakes
– zest of 1 lemon
– 180g white fish, steamed/baked/pan-fried, cooled and shredded
*If you are on a budget you can also use 1 x 170g tin of tuna.
– 1 egg, lightly beaten
– 2-3 tbsp buckwheat flour
– 1-2 tbsp olive oil, for frying
– 1 head of gem lettuce or 2-3 baby gem lettuce heads, rinsed
Coriander and Lime Dressing
– 2 tbsp rice wine vinegar
– 1 tbsp agave syrup or honey
– 2 tbsp lime juice
– 5g fresh coriander leaves, stems removed and chopped
– 1 green chili, seeds removed and finely chopped (optional)
1. Preheat the oven to 180°C.
2. Combine all the ingredients in a large bowl.
3. Make the fish cakes by shaping 50g of the mixture into small (roughly 2,5 cm thick) patties. Once all the patties have been shaped, place in the fridge for at least 20 minutes.
4. Heat the olive oil in a non-stick pan on a medium heat and fry the fish cakes until they start to become golden brown on each side. Once it begins to colour, remove from the heat and place onto a baking tray and bake at 180°C for 15 minutes.
5. While the fish cakes are baking, combine all the dressing ingredients in a bowl and whisk until the honey dissolves, then set aside.
6. When the fish cakes are cooked, allow to cool slightly before serving in gem lettuce leaves and generously drizzle with coriander and lime dressing.