Quinoa Chives Fish Cakes

Please sharePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponShare on TumblrEmail this to someone

Quinoa Chives Fish Cakes

Ro-Taro (eldest son) loves fish cakes. It is almost like a staple for him as I often freeze a whole lot similar to these Pan Fried Salmon Rice Cakes for him to take back to college. I was delighted when he suggested these tasty Quinoa Chives Fish Cakes. I must say it was a fantastic idea! I had not thought of it before and I was eager to give it a try.

Quinoa cakes are tasty little bites. When fried, quinoa turns deliciously nutty. The challenge though is to get it to bind together as quinoa is generally quite fluffy. I used a cooked besan (chickpea flour) mixture as a binder in these Spice Quinoa Corn Patties. This time round, I decided to try with eggs instead.

For some reason, the patties just would not stay together. The first patty disintegrated in the pan. I had to add something or risk turning the entire batch into a stir fry. All was not lost as I quickly whipped up some besan mixture. It was a little moist and the flavor changed ever so slightly but the patties stayed together after that…phew! :) The eggs did give the patties a nice flavor.

Quinoa Chives Fish Cakes

Chinese chives are a little more leafy than their western counterpart. They have a distinct garlicky flavor and are often used in egg, dumpling, and noddle dishes. They are usually sold in bunches at the Asian grocery stores as a vegetable and not an herb. Do rinse them in lots of water as they can be a little gritty. I like to trim the ends and remove all bruised leaves before soaking them in a sink full of water. This way they get a thorough washing.

Chinese chives

Needless to say, these Quinoa Chives Fish Cakes were very popular at our house. The two boys made short work of them. I had to stash away a few for Ro-Ri San. Stay tuned for an idea from Ro-Jiro (second son) coming up in the near future.

Quinoa Chives Fish Cakes

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 16 patties

Quinoa Chives Fish Cakes

Ingredients

  • 1 cup (200g) quinoa
  • 12 oz (340g) cod
  • 3 to 4 slices of lemon
  • Salt and pepper
  • 1 oz (30g) Chinese chives, thinly sliced
  • 2 tbsp vegenaise or mayonnaise
  • 2 large eggs, lightly beaten
  • 2 tbsp besan (chickpea flour)

Instructions

Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water. Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat. Transfer quinoa to a large bowl.

While quinoa is cooking, fill a medium sized pan with about ½ inch water. Place lemon slices in the pan and bring it to a boil. Add cod, salt, and pepper. Place the lid, reduce heat to medium low and allow fish to poach for 6 to 7 minutes. Remove and drain.

Flake fish and transfer to bowl with cooked quinoa. Add chives, vegenaise or mayonnaise, eggs, salt, and pepper. Mix all ingredients together.

In a small saucepan, combine besan and ½ cup (120ml) water. Cook stirring until thick and bubbly, about 2 minutes.

Remove and pour into quinoa mixture. Mix well.

When cool enough to handle, shape and compact into patties. Pan fry in a large non-stick fry pan with a little oil for 6 to 7 minutes on each side. Fry in two batches if necessary.

Serve immediately.

http://www.rotinrice.com/2013/07/quinoa-chives-fish-cakes/


Quinoa Chives Fish Cakes

Enjoy…..and have a wonderful day! 8-)

Biren

Please sharePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponShare on TumblrEmail this to someone

9 Responses

  1. rebecca says:

    these looks great love the use of quinoa in this recipe

  2. Hi Biren, these fish cakes with quinoa and chives look so delicious! I’ve never tried quinoa before, will try to get some to make this snack.

  3. Yvonne says:

    Hi Biren, I am so excited to try all your quinoa dishes! Is there a substitute for chickpea flour? I haven’t seen that around.

    • Linda says:

      I added the besan because the patties would not stay together. You can put in an additional egg instead. Hopefully the patties will not disintegrate.

  4. Trish says:

    Do you think these will freeze well for a make-ahead meal? I’m very busy and looking for recipes that I can freeze and pull out to thaw the night before. These fish cakes look amazing!

    • Linda says:

      Quinoa is very fluffy and the fish cakes may just fall apart when thawed. I think it will still taste good but it may not hold its shape.

  1. August 8, 2014

    […] see what Chinese chives look like, please click on this Quinoa Chives Fish Cakes post. They are usually sold in bunches and one bunch goes a long way. I made four separate dishes […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>