Healthy Fish cakes - (that even the fish fussy will love)
Servings: 4
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!
Ingredients
- ¼ bunch/s fresh parsley leaves
- 1 red onion/s (small) peeled
- 1 clove/s garlic -peeled
- 500 g firm white fish -like Snapper, Blue eye or mahi-mahi, roughly diced
- 1 lemon/s -zest finely grated and juice of half lemon
- Sea salt and freshly ground black pepper -to taste
Coating
- 70 g sesame seeds (½ cup) -with a little sea salt mixed through
Sauce
- 115 g whole egg mayonnaise (½ cup)
- ½ lemon/s - tablepoon juice
- ¼ tsp smoked paprika
- ¼ tsp sea salt
- ½ tsp honey or rice malt syrup
Instructions
- In a food processor, process the parsley, onion and garlic until finely chopped. If you have a Thermomix 10 seconds, speed 4.
- Add the fish, seasoning, lemon and zest and process to a rough paste. If using a Thermomix 15 seconds, speed 5.
- 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 (refrigerate) until ready to cook.
- Over a moderate to a high burner, heat enough coconut oil, butter, ghee or olive oil to coat the bottom of your frying pan.
- Cook the fish cakes for about 3-4 minutes on each side or until just brown.
- Serve immediately.
To serve
- Serve with the dipping sauce.
Store
- Store in an airtight container in the fridge. My kids enjoy leftovers in their school lunches cold.
Notes
* My mayo recipe HERE.