What’s in the Fridge?
A little creativity turns yesterday’s food into today’s masterpiece.
Ingredients:
Fishcakes:
- 2 cups leftover cooked fish (flaked)
- 1.5 cups mashed sweet potato (chilled)
- 2 tbsp chimichurri sauce
- 1 egg (beaten)
- ½ cup breadcrumbs
- olive oil spray.
To serve:
- Chimichurri
- Side salad
How To Make Chimichurri Fishcakes with Sweet Potato & Salad
- Prepare the Base: In a large bowl, combine the flaked fish, chilled sweet potato mash, and 2 tablespoons of chimichurri. Fold gently to ensure the fish stays in chunky flakes.
- Bind and Shape: Stir in the beaten egg and half the breadcrumbs. Shape the mixture into 8 even-sized patties. If the mixture is too soft, add the remaining breadcrumbs.
- Coat and Chill: Lightly dust the outside of each patty with a little extra breadcrumbs for crunch. For the best results, let them firm up in the fridge for 10 minutes.
- Cook: Lightly coat a non-stick pan with olive oil spray over medium heat. Place the fishcakes in the pan and fry for 4–5 minutes per side until the exterior is golden brown and crisp.
- Prepare Salad: While the fishcakes cook, toss the mixed greens, cucumber, and tomatoes in a large bowl. Drizzle with the chimichurri dressing and toss lightly to coat.
- Serve: Plate the warm fishcakes alongside the fresh salad. Drizzle an extra teaspoon of fresh chimichurri over the cakes for a final burst of flavor.
Ingredients:
- 1 cup quinoa, rinsed thoroughly
- 2 cups milk of choice (almond, coconut, or dairy)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup
- 1 cup seasonal fresh fruit (berries, sliced banana, or apple)
- 2 tablespoons toasted nuts or seeds for crunch
How To Make Quinoa Fruit Porridge
- Rinse Quinoa: Place the quinoa in a fine-mesh strainer and rinse under cold water for at least 30 seconds to remove any bitterness.
- Simmer: In a medium saucepan, combine the rinsed quinoa, milk, cinnamon stick, and vanilla. Bring to a gentle boil over medium-high heat.
- Cook: Reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa has absorbed most of the liquid and becomes tender.
- Sweeten: Remove the cinnamon stick and stir in the honey or maple syrup. If the porridge is too thick, add an extra splash of milk to reach your desired consistency.
- Top and Serve: Spoon the warm porridge into bowls. Top generously with fresh fruit and a sprinkle of toasted nuts or seeds for added texture.
Ingredients:
- 2 cups roasted chicken (shredded)
- 1 cup cooked quinoa
- 2 cups baby kale (finely chopped)
- 1 large carrot (grated)
- 4 large whole-wheat wraps.
Honey Mustard Dressing:
- ½ cup plain double-cream yoghurt
- 2 tablespoons Dijon mustard
- 1 tablespoon raw honey
- a squeeze of lemon juice
- salt and black pepper to taste.
How To Make Roast Chicken, Kale & Quinoa Wrap
- Prepare the Dressing: In a small bowl, whisk together the plain yoghurt, Dijon mustard, and raw honey until smooth. Add a squeeze of lemon juice and season with salt and pepper. Adjust the honey or mustard to reach your preferred balance of sweet and sharp.
- Massage the Kale: Place the chopped kale in a bowl with a teaspoon of the dressing. Use your hands to lightly massage the leaves for 30 seconds; this softens the texture and removes any bitterness.
- Mix the Base: In a large mixing bowl, combine the shredded roast chicken, cooked quinoa, and grated carrot. Fold in half of the dressing to ensure everything is lightly coated and flavorful.
- Warm the Wraps: Briefly toast the wraps in a dry pan over medium heat for 15 seconds per side. This makes them more pliable and prevents tearing.
- Assemble: Lay a wrap flat and spread a small spoonful of the remaining dressing down the center. Top with a handful of massaged kale and a generous portion of the chicken and quinoa mixture.
- Fold and Serve: Fold in the sides of the wrap and roll tightly from the bottom up. Slice diagonally and serve immediately, or wrap in parchment paper for a healthy on-the-go lunch.