Protein Packed Mushroom and Quinoa Fishcakes

If you’re looking for a meal that’s rich in antioxidants and proteins, then look no further than the protein-rich fishcakes. Fish fillets are extremely high in omega-3 fatty acids and these acids are vital to optimum health. The addition of mushrooms helps to, according to studies, prevent the formation of cancer cells whereas the inclusion of quinoa, makes it a protein-rich, gluten free meal of choice.

According to a study published in the journal Metabolism, the flavonoids  content found in quinoa helps to reduce the risk of inflammation, cancer and even depression. Moreover, quinoa is one of the few foods that contains all nine essential amino acids, thus making it a complete protein. As a result, it’s a great plant-based protein source for vegans and vegetarians.

It’s no wonder that some are touting quinoa as the new coconut due to its versatility and health benefits. If you’re looking to get your daily source of protein along with dose of omega-3 fatty acids, enjoy the below recipe courtesy of  renowned food consultant Heleen Meyer.

Mushroom and Quinoa Fishcakes

Ingredients

quinoa | Longevity LIVE

To Prepare:

200g skinless firm white fish fillets

250g white button mushrooms

5ml turmeric

5ml Thai green curry paste

1 egg

30g cornflour

80ml fresh white breadcrumbs

1 garlic clove, crushed

salt and milled black pepper

200g quinoa, cooked and drained

45ml fresh coriander, chopped

1 red chilli, finely chopped

15ml avocado oil

To serve:

lime wedges

mixed green leaves

carrot and cucumber ribbons

radish slices

guacamole

Method

  1. Place the fish and mushrooms into the bowl of a food processor and blitz.
  2. Transfer the mixture to a mixing bowl and stir in the remaining ingredients.
  3. Divide the mixture into golf ball-sized balls and flatten lightly using the palm of your hand.
  4. Chill the fish cakes in the fridge for 20 minutes.
  5. Heat the oil in a pan and pan fry the fish cakes, in batches, for 2-3 minutes per side.
  6. Serve with lime wedges, a seasonal green salad and a dollop of guacamole.

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