Thai Inspired Quinoa Fish Cakes September 16 2014 by Simone Denny

Serves 2, For a light dinner.



  • 1 cup cooked quinoa
  • 200 grams wild Alaskan salmon (or cooked salmon)
  • 1/3 cup coriander leaves and stems, chopped
  • 3/4 - 1 large red chilli, finely chopped
  • 1/4 cup quinoa flour
  • 1 egg, whisked
  • 2 teaspoons fish sauce
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 1 kaffir lime leaf, finely shredded
  • 1/2 lemon, zest and juice
  • A pinch of Himalayan or Celtic sea salt
  • 1 heaped teaspoon coconut oil (2 if runny)


Combine all ingredients (bar coconut oil) and form into 4 even patties. If the mixture is too sticky, add a little extra quinoa flour.

Heat the coconut oil in a frying pan on medium heat. Cook the patties for 3-4 minutes each side or until golden.

Serve with a light side salad and a dollop of lemony mayonnaise if your heart (or tummy) so desires.