Sick of eating the same work lunches over and over and desperately trying to resist the temptation of bread (mmmm), potatoes and rice, at least five days a week, I decided to try quinoa to make some type of fish cake concoction.
For these I used Japanese panko breadcrumbs rather than plain white bread because they are lighter, crunchier and stay crispier longer. Not to toot my own trumpet these patties turned out pretty well - crispy on the outside they have a moist centre with a deliciously, delicate flavour.
450g fresh cod cheeks
x2 bay leaves
150g Japanese panko breadcrumbs
A good handful of fresh flat leaf parsley
A good handful of fresh dill
x2 cups of quinoa - cooked and cooled to room temp
x1 tbs garlic oil
100g brown shrimp
x3 tbs chopped Capers
Zest of 2 lemons
x4 large Eggs
Salt & pepper to taste
x1 tbs rapeseed oil
Olive oil to cook the patties
Cook the Quinoa & leave to cool to room temperature - add the rapeseed oil and mix it in.
Put the Cod cheeks into a frying pan with the milk, bay leaves and water. bring to the boil and the turn down the temperature, cover and simmer for 4 minutes and then remove from the heat and leave covered for a further 10 minutes to let the fish continue to cook. Leave to cool and then remove from the milk with a slotted spoon.
Finely chop the shallots and cook in a pan until translucent but not browned.
Finely chop the herbs and add to the breadcrumbs with the cooked shallots, the brown shrimp, the capers, the lemon zest, the quinoa and the water.
Crumble in the cod cheeks using your hands, so that you end up with chunks of cod.
Add the eggs and mix everything together with your hands until it's all combined.
Salt & pepper to taste.
The mix should be fairly moist - if its not then add a little water or a splash of rapeseed oil.
To make the patties roll the mix into baseball sizes balls and flatten between your palms.
Dust with flour and add to a pan of heated oil. Cook for around 5 minutes on either side, or until golden brown.