Healthy Mama Magazine Issue 2 - August 2014 | Page 16

TEN

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GOODNESS

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FREE

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HEALTHY FISH CAKES
Large handful of parsley
1 small red onion, peeled
1 clove of garlic, peeled
500 grams/1 pound of firm white fish (snapper, blue eye or mahi mahi
are types I’ve used), roughly diced
Zest of one lemon
Juice of half a lemon
Sea salt and black pepper, to taste
Coating: Sesame seeds (with a little sea salt mixed through)

1    In a food processor, process the parsley, onion and garlic until
finely chopped. Add the fish, seasoning, lemon juice 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.
2    Roll with wet hands into patties.
3    Dip into the sesame seeds and set aside until ready to cook.
4    Over a moderate to high burner, heat enough coconut oil, ghee or
macadamia nut oil to coat the bottom of your pan.
5    Cook the fish cakes for about 3-4 minutes on each side or until
just brown.
6    Serve immediately.

TO SERVE
Mix ½ cup of homemade mayonnaise, (or a good quality whole egg
mayo) with 1 tablespoon of lemon juice, sea salt, black pepper and
¼ teaspoon smoked paprika. This is a divine dipping sauce and
highly recommended.

fresh, fabulous fish cakes!

By Georgia Harding from Well Nourished | Serves 4

Steam them

Don’t coat in the sesame seeds. Simply
steam them for a lovely, moist result.
Although I personally love the crunchy
coating when fried.

Thai fish cakes

Add a 2cm piece of ginger, tablespoon of
tamari, 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
polenta instead. This will give more of a
‘fish finger’ finish.

Veggie boost

Add some grated veggies to the mix.

Dairy free

Serve with cashew nut cream and
the above spices.

MAG
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