Thai fish cakes with quinoa

Thai fish cakes with quinoa

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  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced

For a healthy alternative try these fish cakes, made with quinoa and served with sweet chilli sauce and fresh mint salad.

Featured in
Quinoa recipes, Coles Magazine


  • 1/3 cup white quinoa, rinsed
  • 4 spring onions, chopped
  • 1 brown onion shallot, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup (80ml) coconut milk
  • 1/4 cup (75g) Thai yellow curry paste
  • 1 tablespoon fish sauce
  • 600g basa fillets, chopped
  • 1/4 cup (60ml) peanut oil
  • 2 cups mint leaves
  • 1 brown onion shallot, extra, cut into thin wedges
  • 200g punnet Perino grape tomatoes, halved
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve
  • Steamed rice, to serve


  • Food processor


  • Step 1
    Cook quinoa in a small saucepan of boiling water for 12 mins or until just tender. Drain and refresh under cold running water. Drain.
  • Step 2
    Process spring onion, shallot, garlic, coconut milk, curry paste, fish sauce and basa in a food processor. Transfer to a bowl. Stir in the quinoa.
  • Step 3
    Heat oil in a large frying pan over medium heat. Shape 1/3 cupfuls of the fish mixture into patties and cook, in batches, for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.
  • Step 4
    Meanwhile, place mint, extra shallot and tomato in a bowl and toss to combine.
  • Step 5
    Divide fish cakes among serving plates and serve with the mint salad, sweet chilli sauce, lime wedges and rice.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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