Tuna Quinoa Fish Cakes
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Few can resist crispy golden fishcakes hot from the pan, and we’ve taken them to a new level of yummy by adding quinoa, the versatile super-grain that’s one of the starring ingredients in our list of Future 50 Foods. With eggs, tuna and quinoa, these tasty bites offer a triple dose of protein, while lemon zest, spring onions and a Knorr Vegetable Stock pot create fabulous layers of flavour.
Feeds
4Person
Preparation time
55Min.
easy
Ingredients
- ½ cup quinoa
- 2½ cups water
- 1 Knorr Vegetable Stock Pot
- 1 ml salt to season
- 170 g x 2 canned tuna in brine, drained
- 2 eggs
- 1 lemon zested
- 1 tbsp parsley chopped
- 4 spring onions chopped
- ⅓ cup vegetable oil for frying
- plain yoghurt plus extra for dipping
- lemon slices
- 1 ml Robertsons black pepper to taste
Preparation method
Nutrition
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