Salmon & Quinoa Fishcakes: The Energy Guide – Dr Libby Weaver

The Energy Guide

The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

 

Salmon & Quinoa Fishcakes

Prep ahead:
• Steam sweet potato and salmon
• Cook quinoa
Cooking time:45 minutes
Preparation time: 20 minutes

 

 

Salmon & Quinoa Fishcakes
SALMON & QUINOA FISH CAKES
Serves: 4
300 g sweet potato, peeled and chopped
500 g skinless salmon fillet
½ cup (100 g) tricolour quinoa, rinsed well (see Glossary)
1 cup (120 g) almond meal
1 egg, lightly beaten
1 tablespoon red curry paste
100 g green beans, trimmed and thinly sliced
4 kaffir lime leaves, finely shredded (see Glossary)
finely grated zest and juice of 1 lime
2 tablespoons extra virgin coconut oil
salad greens and lime wedges (optional), to serve

Fish cakes are a great healthy staple. These have extra protein
from the quinoa, meaning they’re particularly satiating. Serve
them with additional greens or one of the salad recipes in this
book. The fish cakes can be frozen (cooked or uncooked) in an
airtight container for up to 3 weeks.” p. 148
Steam the sweet potato for 20 minutes or until soft. Remove from
the heat and mash.
Steam the salmon for 10–15 minutes until it flakes easily. Remove
from the heat and flake the salmon, discarding any bones.
Meanwhile, cook half the quinoa in a saucepan of boiling water
for 20 minutes or until soft. Rinse and drain well.
Place the sweet potato, salmon, cooked quinoa, almond meal,
egg, curry paste, beans, kaffi r lime leaves and lime zest and juice
in a bowl and mix well to combine.
Divide the mixture into four portions and form into patties.
Sprinkle both sides of the patties with the remaining quinoa
to lightly coat.
Melt the coconut oil in a large deep frying pan over medium heat
and cook the fi sh cakes (in batches if necessary) for 5 minutes
on each side or until golden and cooked through. Serve the fish
cakes on salad leaves with lime wedges, if you like.

Choc Chia Pudding With Raspberries

My new favourite any time meal – dessert or breakfast or late night snack.

IMG_2514

This is a recipe that is flexible and allows for your individual taste and preference of ingredients. You can adjust sweetness or type of sweetener used,  whether you prefer cocoa or raw cacao and add your favourite milk- be it almond, soy, coconut, or cow’s milk. Just give it a try and adjust as you see fit. Remember chia seed will absorb the liquid and swell and soften to a gelatinous consistency.

Choc Chia Pudding With Raspberries. 

aprox 6 tablespoons of chia seeds

2-3 tablespoons cocoa or cacao  – to taste

Honey/natvia or agave to taste

aprox  1  1/2 cups of milk (more or less depending on the consistency you like) almond, soy coconut or almond

splash of vanilla

raspberries (fresh or frozen partially thawed) to fold through and to serve

Coconut flakes to garnish

Method

To the chia add cocoa, vanilla and most of the milk. Whisk with a fork til all combined and chia starts to expand.

Mix in sweetener of your choice – taste test as you go and adjust flavourings to suit.

Whisk/beat again.

If it looks to be too firm add a dash more milk.  Remember chia will expand and absorb the liquid, it will thicken in the fridge.

Cover and place in fridge for 4-6 hours or overnight.

Stir again and gently fold through raspberries. Spoon into serving dishes (jars are quite fashionable at the moment) Sprinkle with coconut flakes or garnish of your choice.

Enjoy.

This is a high protein, low fat, low sugar, high antioxidant and yummy snack that you can adjust to suit your personal taste preferences.