Quinoa Fish Burgers

  • Servings : 10
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m


10 Hamburger Buns
60 pieces of grilled courgettes
400g Tomato Tapenade
400g Yogurt and Cucumber Dip
10 Piquillo peppers
Basil leaves

For the fish burgers:

400g Artisan Grains Quinoa
800g white fish fillet (catfish or cod)
4 egg whites
1 litre of chicken stock
20g Al’Fez Raz El Hanout
80g Coconut Oil


Step 1

Boil the quinoa in the chicken stock and then simmer for 10 minutes or until cooked.

Step 2

To make the fish burger patties: cut the fish into pieces (remove all bones) and add to a blender along with the egg whites.

Step 3

Stir in the cooked quinoa and season with the Ras El Hanout. Remove from the blender and form into 10 equal burgers.

Step 4

Heat the coconut oil in a frying pan and fry until golden brown – 3 minutes on each side. Keep them heated in a preheated oven at 150°C.

Step 5

Cut the burger buns in half and spread tomato tapenade on one side. Arrange the buns, topping them with 3 zucchini slices and a fish burger.

Step 6

Top it off with a spoon of cucumber dip, some piquillo peppers and basil leaves.

Related Recipes:
  • Mediterranean Baked Cod with Quinoa

  • Quinoa with Grilled Chicken

  • Broccoli & Royal Quinoa Salad