Fish Cakes!

Fish is a great source of protein monounsaturated fatty acids, especially omega 3′s.

Eating fish 2 – 3 times a week, is what I recommend… but there is no need for it to be boring!

These healthy fish cakes are so simple and a great way to serve fish.

They are particularly wonderful for those that aren’t so keen on fish (like the kids!) as the flavour and texture changes when they are cooked – they hardly even taste like fish!

Serves 4


  • Large handful of parsley
  • 1 small red onion, peeled
  • 1 clove of garlic, peeled
  • 500 gram of firm white fish (Snapper, Blue eye or any other firm white fish work well) roughly diced
  • Zest of one lemon
  • Juice of half a lemon
  • Sea salt and black pepper, to taste
  • Coating:
 Sesame seeds


.    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 high burner, heat enough sesame oil or macadamia nut oil (or whatever you choose to use) 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 with salad or vegetables – Enjoy!

Why not be creative and make ‘fish burgers’ using the fish cakes as patties?


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