Upgraded Fish Cakes For Supper

Try This New Take On Fish Cakes!

Fish cakes everyone! They have been taken to a new level with this quinoa-bulgur wheat fish cake recipe. Here is a fantastic supper recipe for all of the fish lovers.

Loaded with nutrients and packed with flavor. Flaky delicious cod fish mixed with a new idea for partnering. This is where the quinoa comes in mixed with bulgur wheat.

Quinoa actually being a seed is full of healthy omega fatty acids, fiber and complete protein with nine essential amino acids. Bulgur wheat is also filled with nutrients with high amounts of fiber, potassium, a good amount of amino acids, vitamins and minerals.

Those who opt for gluten free options here is a great substitute for the bread crumbs.

Brown Rice 'No Bread' Crumbs
Bread Crumb Substitute (Always Organic)

Gluten free, certified organic and non-GMO plus all of the nutritious benefits of brown rice.

Since the bulgur has gluten in it as well you could substitute this for organic amaranth.

Amaranth Grain
Bulgur Wheat Substitue (Organic)

Which is absolutely packed with nutrients and has the highest amount of protein out of any grain, even quinoa! Amaranth was used by the ancient aztecs as a super food for enhanced nutrition consumption and is regarded today as one of the most healthiest grains available.

You can also substitute the milk for coconut cream for dairy free fish cakes.

This is a relatively easy recipe to make and is also good for storing in the freezer for fast suppers though out the week. Enjoy these with a salad or steamed vegetables for a complete meal.

We hope you enjoy this very healthy and delicious supper. Please remember to always use organic non-GMO foods. It can be very surprising at how much better it is for your entire body.

Make these fish cakes tonight for supper!

bulgur wheat and quinoa fish cakes
picture sourced from Franglais Kitchen


  • half pint of organic milk, or organic ‘full’ coconut milk (make sure it has the coconut cream in there as well)
  • half pint of organic vegetable stock
  • 1 sprig of organic thyme
  • 1 organic bay leaf
  • 2 wild caught cod loin fillets
  • 1 tablespoon chopped organic cilantro
  • half teaspoon of organic cumin powder
  • 1 teaspoon organic chili flakes
  • salt and organic pepper
  • 1/3 cup organic bulgur wheat (organic amaranth for gluten free and extra nutrition)
  • 1/3 cup of organic quinoa
  • 1 free range egg
  • 1 cup organic breadcrumbs (gluten free options are available and advised)
  • light organic olive oil for shallow frying


  1. Pour the milk and stock in a saucepan with the thyme and bay leaf

  2. Submerge the cod loin fillets in the liquid and heat over a low to medium heat to a gentle simmer.

  3. Poach the fish until it is just cooked – around 5 minutes of simmering depending on thickness.

  4. Remove the fish from poaching liquid and place in a sieve to allow it to drain a little

  5. Flake the fish and place in a covered bowl in refrigerator.

  6. Cover the bowl with cling film and cool for an hour in the fridge.

  7. Rinse the quinoa and bulgur wheat in a fine mesh sieve then tip them into a saucepan.

  8. Add 1 and 1/3 cup water and cook for 15 minutes until they are cooked and soft.

  9. Drain well then tip the quinoa and bulgur wheat in a food processor and blitz into a mushy, sticky paste.

  10. Scrape this out into a bowl and mix in the fish, chili flakes, cumin and cilantro (coriander).

  11. Season to taste with salt and pepper.

  12. Beat the egg and place in a small, wide bowl.

  13. Put the breadcrumbs into a second bowl.

  14. Form patties from the fishcake mixture by picking up tablespoon amounts, rolling into balls and squashing gently.

  15. Roll in egg mixture and then in the breadcrumbs.

  16. Place on a parchment lined grease-proof paper.

  17. Once all the fishcakes have been shaped and bread crumbed, cover the tray with cling  film and chill till use or transfer to a sealed container to freeze till needed.

  18. To cook the fishcakes, shallow fry a few minutes each side until golden brown.

  19. If cooking from frozen, allow to defrost before frying.

Special Thanks To Franglais Kitchen For Sharing This Recipe Get The Full Article Here.