Who doesn't love fish cakes?? This simple fishcake recipe is super simple and delicious. Hopefully this inspires some healthy mojo in the kitchen!
4 tablespoons olive oil
4 spring onions, finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
Sprinkle dried chilli, to taste
¼ cup wakame, ground (either using a pestle and mortar or a herb grinder)
Ground black pepper, to taste
240 grams well-drained tinned tuna, salmon or fresh crab
Juice of ½ a lemon
2 tablespoons fresh coriander leaves, finely chopped
2 medium avocados
½ cup sesame seeds
Heat half the oil in a medium sized frying pan on a medium heat.
Add the spring onions, garlic, turmeric, cumin, chilli, wakame and black pepper. Stir through and cook until the onions are beginning to soften, approximately 3-4 minutes .
Remove from the heat, add the fish and stir all the ingredients until well mixed.
In a separate bowl mash the avocados with half the lemon juice and a little bit of olive oil if needed.
Add the chopped coriander to the avocado and mix through.
Once the fish mixture has cooled add it to the avocado, mix thoroughly and mould into approximately 3cm round patties. This process takes some gentle handling, these fish cakes are quite delicate.
Put the sesame seeds into an open shallow bowl and place the patties in the bowl one by one, turning them over until they are well coated with seeds and place on a plate and cover with cling film.
Refrigerate the coated fish cakes for at least 20 minutes (up to 24 hours).
Heat the remaining oil and pan fry the fish cakes until the sesame seeds are golden brown (approximately 4 minutes each side). Alternatively place in a pre-heated oven (180°C) on a lightly oiled baking tray for about 20 minutes and bake until golden.
Sprinkle with the other half of the lemon juice before serving.
For those who like a little extra spice, serve with a chilli sauce or homemade Harissa.
Best served hot with a light salad or with spinach in a nori wrap.
Prepare patties in advance and refrigerate for up to 24 hours before frying/baking.
Add ground flax seed for a firmer fish cake, not forgetting the beneficial digestive effects of flax.