160 g (6 oz) snapper fillet, bones and skin removed
160 g (6 oz) salmon fillet, bones and skin removed
160 g (6 oz) peeled raw prawns (shrimp)
2 teaspoons chopped fresh coriander (cilantro)
3 teaspoons fish sauce
2 teaspoons sweet chilli sauce
3 egg whites
1 garlic clove, finely chopped
2 makrut (kaffir lime) leaves, shredded
zest and juice of 1 lemon
1 tablespoon avocado oil
100 g (½ cup) quinoa
zest and juice of ½ lemon
small handful fresh coriander (cilantro) leaves, chopped
Finely chop the snapper, salmon and prawns in a food processor. Add the coriander, fish sauce, chilli sauce, egg whites, garlic, lime leaves, lemon zest and juice and avocado oil. Mix together briefly. Shape into 8 patties.
Lightly oil a non-stick frying pan and cook the patties in batches for 3 minutes on each side.
Meanwhile, wash the quinoa in plenty of cold water and drain. Put in a saucepan with 250 ml (9 fl oz/1 cup) of water. Bring to the boil and then reduce the heat, cover the pan and simmer for10-12 minutes until all the water has been absorbed. Leave to stand for 5 minutes, and then mix with the lemon zest, juice and coriander. Serve the fish cakes on a bed of quinoa.
Quinoa is an old South American grain with the best amino acid profile of all the grains. It is available from health food stores. For more information, visit the Golden Door website.