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.
Preheat the oven to 200 ° C. Prepare the quinoa according to the instructions on the packaging.
Keep 50 g of prepared quinoa separately, do the rest in a large bowl and allow to cool.
Put the cod fillet in the bowl of food processor together with the seaweed salad, the sesame oil and the egg.
Grind to a smooth mass, scoop out of the food processor and mix in the quinoa.
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.
Fry the fish cakes in 15 min. In the middle of the oven until done.
Meanwhile, peel the carrots and scrape into long ribbons with the peeler. Chop the red onion and clean the snow peas.
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.
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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