Spicy Qunioa Coated Fish- with Roasted Sweet Potato- Dont forget the leftovers!!! #grainfree

Once again thanks to Donna Hay and Bon Appetit for this recipe
I'm a bit philosophically anti Quinoa...as I am about the Term Super Foods and other..."Let's be
Over Healthy" Food Fads
It's the hype that bores me also I had to chase all over town to buy these flakes!!!
Luckily it wasn't a hot hot day.
Meanwhile there are some very good uses for all these foods and I love eating ALL beautiful produce
AND I do

On my Grain Free "feed the mob" week, I found this recipe of coating Fish with Quinoa Flakes.
It was very delicious and I may even... in fact I will... do it again

Served with Spicy Roasted Kumera (sweet potato)
A winner

Ingredients
1 teaspoon ground cumin
2 teaspoons chili flakes
1 teaspoon sea salt, plus more for sprinkling
1 1/2 pounds sweet potatoes, peeled and cut into cubes
Cracked black pepper
2 tablespoons extra-virgin olive oil
2 cups quinoa flakes
1 tablespoon finely grated lime zest
2 eggs
4  snapper fillets
1/2 cup flat-leaf parsley leaves, finely chopped

Mayonnaise and lime wedges, to serve


Preheat oven to 200C
Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl
and mix to combine.
Place the sweet potatoes on a rimmed baking sheet and
Sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil.
Roast, turning halfway, for 20 minutes or until golden.

Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl
and mix to combine.
Place the eggs in a bowl and whisk to combine.       
Heat the remaining oil in a large non-stick frying pan over medium heat.
Dip the fish into the egg and press into the quinoa mixture to coat. 

Cook for 2–3 minutes on each side or until golden and cooked through.

Serve the fish and potatoes with the remaining salt mixture,
the parsley, mayonnaise and lime wedges.

So not to forget the Leftovers... which we had, as I had been very generous, with the amount of fish that I had bought

Fish Cakes for lunch. Double Quinoa Use!
Yes in fact, I suggest,  cook excess so that you have enough to make these little gems
So so tasty

Hard to give exact amounts but as a rule of thumb, I would suggest
Equal amounts of potatoes and fish and enough egg to bind

Crumbed Fish
Potatoes, peeled cubed
Olive oil
Parsley finely chopped 2-3 tablespoons
Egg
Sea Salt and Freshly ground Black Pepper
Quinoa Flakes

Oil for frying

Cook the potatoes in salted water and mash roughly with a little olive oil
Meanwhile flake remaining crumbed fish and
Add to potatoes
Add parsley and beaten egg
Season to taste

Meanwhile roll into balls and dip into Quinoa Flakes

 Place oil in medium hot pan and cook Fish Cakes, till Golden all round

 While Dan cooks
Games are being played

 Serve with a nice green fresh salad

  Definitely a keeper