These delicious fishcakes are a great source of protein, healthy carbs, omegas 3 & 6, Vitamin A and Beta Carotene, B Vits, Potassium, Iron and Calcium. In short these are good of your muscles and joints, strengthening your eyes for night vision and bone strength. As well as providing you with a healthy energy boost and keeping you feeling full for longer.
Pre cook the Quinoa in vegetable stock of your choice (I use home made stock from leftover vegetable juice blended with cooked celery and carrots) for 15 minutes.
Pre steam the salmon fillets for 10 minutes and flake these into a bowl with a fork.
Steam the sweet potato tagliatelle. If you cant get this they you can spiralise sweet potato in a spiraliser. It only takes 5 minutes to steam this.
Mix the fish, sweet potato, parsley and ginger together in a bowl. Then strain the mixture through a muslin cloth (I use a tea towel) to get rid of the excess liquid. You don't want it too dry but a good consistency to roll into balls the size of your palm. You should get 4 out of this recipe.
Crack the egg into a bowl and whisk gently.
Season the quinoa with black peppe, turmeric and chilli powder in a separate bowl.
Dip the salmon balls into the egg mixture and then into the seasoned quinoa.
Heat a fry pan with the olive oil.
Flatten the salmon balls into flatter fishcakes to ensure an even cook throughout. Add these into the fry pan, turning once after 3.5 minutes or until the quinoa is golden brown.
Serve on a bed of steamed spinach with lemon wedges and pour a dairy free sauce over the fishcakes (see previous Dairy Free Cream Sauce recipe).
This recipe is a bit more of an effort but it is well worth the wait. Usually a Monday meal for me.