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Healthy fish cakes
4.5 from 6 votes

Healthy Fish cakes - (that even the fish fussy will love)

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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Servings: 4


  • 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


  • 70 g sesame seeds (½ cup) -with a little sea salt mixed through


  • 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


  • In a food processor, process the parsley, onion and garlic until finely chopped.  Thermomix 10 seconds, speed 4. 
  • Add the fish, seasoning, lemon and zest and process to a rough paste. 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 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.
  • Serve immediately.

To serve

  • Serve with the dipping sauce.


  • Store in an airtight container in the fridge. My kids enjoy leftovers in their school lunches cold.


* My mayo recipe HERE

Steam them

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 finely grated ginger, tablespoon of tamari (or liquid aminos for soy-free), 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 rice-crumbs instead.  This will give more of a 'fish finger' finish.

Garlic and onion-free

Replace them with a 2cm piece of finely grated ginger and a pinch of chilli flakes.

Veggie boost

Add some finely grated veggies to the mix.


Replace the mayo with yoghurt or cashew nut cream.

I'd love to hear how you like this recipe, post a comment or rate this recipes below.