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Fish Cakes

 

Even the kids will love these fish cakes, and you can throw in some sneaky veggies they won’t even know about 😉
(If they’re really fussy, you can use chicken, turkey or pork mince.)

Very simple, quick, delish, nutrish!

Fish Cakes
Print Recipe
Servings Prep Time
12 fish cakes 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
12 fish cakes 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Fish Cakes
Print Recipe
Servings Prep Time
12 fish cakes 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Servings Prep Time
12 fish cakes 10 minutes
Cook Time Passive Time
15 minutes 5 minutes
Ingredients
  • 500 grams fish (can substitute with minced meat)
  • 2 cloves garlic
  • 1 cm ginger
  • 1/2 tsp ground turmeric
  • 1 handful spinach leaves (can substitute with broccoli)
  • 2 tsp fish sauce
  • 3 tbsp coconut cream
  • lettuce leaves
  • cucumber
  • avocado
  • coriander
  • lime juice
  • sweet chili sauce
Servings: fish cakes
Instructions
  1. Preheat your oven to 180C and lightly grease a 12 mini muffin pan.
  2. Place in food processor - 500grams of fish (or mince meat), 2cloves of garlic, 1cm of fresh ginger, 1/2 tsp ground turmeric, 1 large handful of spinach ( I didn't have much spinach, so I also added a couple of pieces of broccoli, so this is optional and depends on how much hidden veg you can get away with the kids!) 2 Tsp of fish sauce, 3 tbs of coconut cream. Once you have placed all ingredients into the processor, blitz until it is finely chopped and well mixed together.
  3. Spoon the mixture evenly into the muffin pans and then bake in the oven for approximately 12-15minutes.
  4. When you remove from oven, let sit for 5mins to slightly cool and then drain off excess liquid that will have been released.
  5. Serve with lettuce leaves, cucumber, avocado and fresh coriander. You can use fresh lime juice, sweet chilli sauce or whatever Asian style sauce you like with it.
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