Tasty, healthy, and easy to make with a huge wow factor! Serve as an appetizer, snack, or with a salad for lunch.
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.
Mix all the ingredients together with a hand mixer or in a blender, making sure the lemon grass is fully blended.