Thai Shrimp And Quinoa Cake
Thai Shrimp And Quinoa Cake
Tasty, healthy, and easy to make with a huge wow factor! Serve as an appetizer, snack, or with a salad for lunch.
Servings
10
servings
Ingredients
- 1 cup cooked quinoa
- 6 raw shrimps (peeled and de-veined)
- 2 tablespoon claire's chili dressing (see below)
- 2 tablespoon egg white
- 1 tablespoon flax seed
- 3 tablespoon water
- 1 tablespoon coconut oil (for frying)
- 6 tablespoon fish sauce
- 6 tablespoon lime juice
- 1 pinch of sugar
- 1 teaspoon red chili flakes
- 1 clove garlic
- 1 inch fresh lemon grass
- 2 tablespoon chopped cilantro
Directions
- Cook and cool quinoa. Make a batch of Claire’s chili dressing. Mix your flax seed with the water and allow to sit for 3 minutes. In a blender, combine quinoa, 1 teaspoon flaxseed mix, egg white, prawns/shrimps, and chili dressing. Mix until prawns/shrimps are small pieces. Form into small round and flat shapes. About 1 tablespoon of mixture will make 1 cake. Heat coconut oil in a fry pan and when the oil gets hot, fry the cakes until they are brown on both sides. Serve immediately.
- Mix all the ingredients together with a hand mixer or in a blender, making sure the lemon grass is fully blended.