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Quinoa & Fish cakes
This time I made the "pisillo" differently than I usually do. The pisillo is very versatile and you can use the vegetables you have handy and different seasonings to get the flavor profile that works best with the dishes you want to make with it.
Mia only eats fish and seafood, so I like making her feel like she has lots of options and more importantly, I like to ensure shes getting all the nutrients she needs from her food. So be creative when making your protein.
This fish cakes are one of Mia's favorites because they have quinoa, fish and Parmesan cheese, three of her favorite food. I love them because they have a lot of fiber from the quinoa, Omega3 and all the good fat from the fish, calcium and vitamin D from all the dairy and a whole lot of vitamins from all the veggies I used on the pisillo.
Here are the steps to make this super simple, yet super delish cakes.
What do you need?
1/3 Cup quinoa
1/3 Cup fish pisillo
1 gg
2 Tbsp. Parmesan cheese
1 Tbsp. Olive oil
What to do?
I recommend to make this cakes when the quinoa is freshly made, because the quinoa needs to be at room temperature (in the hot side), not cold from the fridge
In a bowl and with clean hands, knead the quinoa to break it and make it "doughy"
Mix the quinoa with the fish, the cheese and the egg until is all well combined
Heat a non-stick pan on medium heat and grease with the olive oil. Remove the excess with paper towel because we are not frying the cakes
Make the patties and pan-fry for about 4 minutes on each side
Voila!
Tips, variations & more:
I don't make the patties before hand, I just make balls with the mixture and flat them with a spatula when turning them around. I always do 1 of sides twice or until brown as Mia likes them
