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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

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.  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

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

Notes

* 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.

Sesame-free

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.

Egg-free

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.