Thai Fish Cakes on Quinoa

Simple, fresh and tasty! This recipe can be found at http://au.lifestyle.yahoo.com/food/recipes/recipe/-/6464991/thai-fish-cakes-on-quinoa/ These fish cakes are made by processing snapper, salmon and prawns then combining the fish with coriander, fish sauce, chilli sauce, egg whites, garlic, kaffir lime leaves, lemon zest, lemon juice and avocado oil.
Kaffir lime leaves can often be found in the herb section of many supermarkets. Avocado oil is similar to olive oil but has some great health benefits including lowering cholesterol and fighting heart disease. This fish cake mixture was very moist and I was worried they wouldn't hold together when cooking but they did. To be extra healthy cook them in a non-stick fry pan with no oil.
Quinoa is commonly considered a grain but is actually a seed from the quinoa plant which is related to leafy vegetables like spinach. It is extremely rich in amino acids (protein) and has an interesting texture being both creamy and slightly crunchy. I found it in my local supermarket but it is also found in health food stores. It was once considered "the gold of the Incas". To cook the quinoa you first rinse it well and then simmer in boiling water for 10-12 minutes. For this recipe the quinoa was mixed with some lemon zest, lemon juice and coriander which at first I found a bit too "zingy" but it did work well with the fish cakes.
Rating 8 out 10.