4.5
2 ratings

Thai Shrimp and Quinoa Cake

Healthy Thai shrimp and quinoa cakes

Tasty, healthy, and easy to make with a huge wow factor! Serve as an appetizer, snack, or with a salad for lunch.

Ingredients

For the Thai Shrimp and Quinoa Cake

  • 1 Cup cooked quinoa
  • 6 raw shrimps (peeled and de-veined)
  • 2 Tablespoons Claire's chili dressing (see below)
  • 2 Tablespoons egg white
  • 1 Tablespoon flax seed
  • 3 Tablespoons water
  • 1 Tablespoon coconut oil (for frying)

For Claire's chili dressing

  • 6 Tablespoons fish sauce
  • 6 Tablespoons lime juice
  • 1 pinch of sugar
  • 1 Teaspoon red chili flakes
  • 1 clove garlic
  • 1 inch fresh lemon grass
  • 2 Tablespoons chopped cilantro

Directions

For the Thai Shrimp and Quinoa Cake

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.

For Claire's chili dressing

Mix all the ingredients together with a hand mixer or in a blender, making sure the lemon grass is fully blended.

Nutritional Facts
Servings10
Calories Per Serving54
Total Fat2g3%
Sugar0.9gN/A
Saturated1g6%
Cholesterol5mg2%
Protein3g5%
Carbs6g2%
Vitamin A9µg1%
Vitamin C6mg10%
Vitamin E0.3mg1.4%
Vitamin K2µg3%
Calcium17mg2%
Fiber0.9g3.7%
Folate (food)18µgN/A
Folate equivalent (total)18µg5%
Iron0.7mg3.6%
Magnesium39mg10%
Monounsaturated0.3gN/A
Niacin (B3)0.5mg2.5%
Phosphorus50mg7%
Polyunsaturated0.6gN/A
Potassium120mg3%
Sodium876mg36%
Zinc0.4mg2.5%