Thai Quinoa Fishcakes (Serves 4; prep 20 mins; cooking 20 mins)

These thai fish cakes are absolutely divine! The use of quinoa instead of potato makes them crunchier, less stodgy and low GI!!

100g quinoa
1 salmon fillet, skinless and boneless
250g cooked prawns
28g coriander, chopped
2 garlic cloves, crushed
Juice of 1 lime
1 tbspn sticky plum sauce
1 tbspn soy sauce
1 tbspn fish sauce
5 spring onions, sliced finely
2 eggs, beaten

Pre-heat the oven to 180.

Firstly, cook the quinoa by simmering in water for about 10 minutes until soft. When cooked, drain and set aside.

Meanwhile, poach the salmon in milk. This will take about 6 -10 minutes. When cooked, drain and set aside.

In a large mixing bowl, mix together the salmon, prawns, coriander, garlic, lime, plum sauce, soy, fish sauce and spring onions and blend with a hand blender until it's mostly a smooth paste with some chunks remaining.

Add the quinoa and beaten egg and mix well.

Divide the mixture into approximately 14 small patties and bake in the oven for 20 minutes. I use a muffin baking tray to keep the fishcakes intact.