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- 1 lb. mahi mahi - chopped finely
- 1/2 cup cooked quinoa
- 3 cloves garlic - minced
- 1/4 cup fresh italian parsley - chopped
- 1 stalk of celery - chopped
- 1/4 onion - minced
- Juice of one large lime or two small limes
- 1/4 tsp. salt
- 1 tsp dried thyme
- 2 tsp dried rosemary
- 2 tbs. quinoa flakes
- 2 tbs. coconut flour
- 2 eggs
- few cracks black pepper
If using frozen mahi mahi, defrost in refridgerator overnight.
Cook quinoa and allow to cool. Be sure to rinse you quinoa before cooking and keep an eye on it after minute 10.
Preheat oven to 350..
Chop garlic, parsley, celery, and onion. Put aside.
Finely chop the mahi mahi. I bought mahi mahi pieces and chopped a few at a time.
In a large bowl, add mahi mahi, chopped veggies, salt, thyme, rosemary and black pepper.
Juice lime and add to fish and veggie mixture. Add eggs and mix.
Add quinoa, quinoa flakes and coconut flour.
Allow to sit 5 minutes.
Place parchment paper or foil down on cooking sheet. Spray with cooking oil.
Form palm sized burgers with your hands, squeezing the fish mixture together in your hand like you would a hamburger.
Place on parchment paper cookie sheet and bake 350 for 20-25 minutes or until lightly browned on the outside.
Allow to cool 20 minutes before attempting to move, as these are fragile until cooled.
To serve, you can either heat these up in a skillet, to put a golden cruse on the outside or just serve them as on your favorite bun or salad.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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