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MITHRILROS
Seaweed fish cakes with quinoa greens
Fish cakes with seaweed and quinoa served with a stir-fry of winter carrots, onions, snow peas, coriander and lemon.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Prepare the quinoa according to the instructions on the packaging.
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Keep 50 g of prepared quinoa separately, do the rest in a large bowl and allow to cool.
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Put the cod fillet in the bowl of food processor together with the seaweed salad, the sesame oil and the egg.
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Grind to a smooth mass, scoop out of the food processor and mix in the quinoa.
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Form 3 balls of the fish mixture and press them flat until they have a thickness of about 1½ cm. Place them on a griddle covered with parchment paper.
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Fry the fish cakes in 15 min. In the middle of the oven until done.
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Meanwhile, peel the carrots and scrape into long ribbons with the peeler. Chop the red onion and clean the snow peas.
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Heat the oil in a stirring stir fry the vegetables 5 min. Clean the lemon and grate the yellow skin and squeeze the fruit. Cut the coriander coarsely.
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Scoop the vegetables through the quinoa. Mix in the lemon zest, 1 tbsp juice, the coriander and the rest of the seaweed salad. Serve with the fish cakes.
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Nutrition
465Calories
Sodium20% DV480mg
Fat15% DV10g
Protein58% DV29g
Carbs19% DV58g
Fiber48% DV12g
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