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
200g skinless firm white fish fillets
250g white button mushrooms
5ml Thai green curry paste
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
mixed green leaves
carrot and cucumber ribbons
- Place the fish and mushrooms into the bowl of a food processor and blitz.
- Transfer the mixture to a mixing bowl and stir in the remaining ingredients.
- Divide the mixture into golf ball-sized balls and flatten lightly using the palm of your hand.
- Chill the fish cakes in the fridge for 20 minutes.
- Heat the oil in a pan and pan fry the fish cakes, in batches, for 2-3 minutes per side.
- Serve with lime wedges, a seasonal green salad and a dollop of guacamole.