Quinoa Fish Burgers2016-07-12
- 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
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
Boil the quinoa in the chicken stock and then simmer for 10 minutes or until cooked.
To make the fish burger patties: cut the fish into pieces (remove all bones) and add to a blender along with the egg whites.
Stir in the cooked quinoa and season with the Ras El Hanout. Remove from the blender and form into 10 equal burgers.
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.
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.
Top it off with a spoon of cucumber dip, some piquillo peppers and basil leaves.