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Tuna Quinoa Fish Cakes

Tuna Quinoa Fish Cakes

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Few can resist crispy golden fishcakes hot from the pan, and we’ve taken them to a new level of yummy by adding quinoa, the versatile super-grain that’s one of the starring ingredients in our list of Future 50 Foods. With eggs, tuna AND quinoa, these tasty bites offer a triple dose of protein, while lemon zest, spring onions and a KNORR Vegetable Stock pot create fabulous layers of flavour.

Preparation time


1/2 cup quinoa
2 1/2 cups water
Knorr Vegetable Stock Pot
salt & pepper to taste
2 tins tuna chunks in brine drained
2 eggs
1 lemon zested
1 tbsp parsley chopped
4 spring onions chopped
1/3 cup vegetable oil for frying
Leafy side salad
plain yoghurt plus extra for dipping
lemon slices

Preparation method

For the Quinoa:
Rinse the quinoa under cold, running water and set aside.
Add the water and the stock pot to a medium saucepan and bring to a simmer.
Add the rinsed quinoa.
Cover and allow to simmer for about 15 minutes until the liquid has been absorbed.
Remove from the heat and allow to sit, covered for an extra 5-10 minutes before fluffing with a fork.
For the Tuna-Quinoa Fish Cakes:
Add tuna to a large bowl and flake with a fork.
Mix in 2 beaten eggs, chopped spring onion, chopped parsley, lemon zest – using hands to combine.
Add quinoa and salt & pepper to taste.
Heat oil in a pan over medium to medium high heat.
Form the mixture into 8 patties.
Working in batches, fry the patties on one side until golden brown. Flip and repeat.
Serve with a simple side salad, lemon wedges and a herbed yogurt dip.


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