These healthy fish cakes are so simple and a really lovely way to serve fish. They are particularly wonderful for those that aren’t so keen on fishy stuff as the flavour and texture changes altogether when it is processed and is quite different to grilled or pan fried fish. My daughter really isn’t keen on fish (unless it’s battered), but loves these (she says they don’t even taste like fish).
Why are they healthy?
Fish is a great source of protein and bioavailable monounsaturated fatty acids, especially omega 3’s. As such it is supportive to the brain, cardiovascular and joint health and is an important part of any healthy diet.
These Healthy Fish cakes are particularly wonderful for those that aren't so keen on fish - plus they are really quick and easy to make!
- Large handful of parsley
- 1 small red onion, peeled
- 1 clove garlic, peeled
- 500 g of firm white fish (Snapper, Blue eye or mahi-mahi are types I've used), roughly diced
- Zest one lemon
- Juice half a lemon
- Sea salt and black pepper, to taste
- Sesame seeds (with a little sea salt mixed through)
In a food processor, process the parsley, onion and garlic until finely chopped. Add the fish, seasoning, lemon and zest and process to a rough paste. If you don't have a processor, you can dice the ingredients finely and squeeze together with your hands.
Roll with wet hands into patties.
Dip into the sesame seeds and set aside until ready to cook.
Over a moderate to a high burner, heat enough coconut oil, ghee or macadamia nut oil to coat the bottom of your pan.
Cook the fish cakes for about 3-4 minutes on each side or until just brown.
Mix ½ cup of homemade mayonnaise, recipe here, (or a good quality whole egg mayo) with 1 tablespoon of lemon juice, sea salt, black pepper and ¼ teaspoon smokey paprika. This is a divine dipping sauce and strongly recommended.
Don't coat in the sesame seeds. Simply steam them for a lovely, moist result. Although I personally love the crunchy coating if fried.
Thai fish cakes
Add a 2cm piece of ginger, tablespoon of tamari, red chilli to taste and lime juice and zest instead of lemon. Steaming them will give a more authentic result and serve with sweet chilli sauce.
Either leave off the coating or coat in polenta instead. This will give more of a 'fish finger' finish.
Add some grated veggies to the mix.
Serve with cashew nut cream and the above spices.