Fragrant Fish Cakes

You may have heard about something called omega-3 fatty acids, found in certain foods, and how essential they are to good health and the prevention of chronic disease. Omega-3 fatty acids are a type of polyunsaturated fat, and those found in seafood are more active in the body than those derived from plant sources or supplements. However, for some people plant sources or supplements are the only options, just make sure that your sources are fresh and with supplements follow the dose instructions properly.

When choosing which fish to buy, other than price, the Forest and Bird Best Fish Guide is a great reference to help you choose sustainably caught seafood. If you know someone or go fishing yourself, I am jealous, because fish freshly caught and cooked up is such a delicious treat!

This is a lovely bright and flavoursome fish dish that is quick and easy to throw together. Usually I serve it with rice and stir-fried vegetables, but they are also delicious served with just a simple salad. They are also a great option as a canape; make up mini versions to serve, on a platter, with a sweet chilli dipping sauce.


600g skinless firm fatty fish (e.g. salmon, kingfish, kahawai, skipjack tuna), chopped into chunks

1 Tbsp. finely grated fresh ginger

2 tsp. grated lemon &/or lime zest

1 cup chopped herbs – combination of what you have/can get: Thai basil, Vietnamese mint, basil, parsley, mint

2 Tbsp. chopped spring onion

2 egg whites

Salt & pepper


Place the fish, ginger, zest, herbs, spring onion, egg whites, salt and pepper into a food processor. Process until everything is just minced together. Heat some cooking oil in a frying pan or on the BBQ hot-plate, over a moderately high heat. With wet hands, shape the fish mix into patties and cook for 1 – 2 minutes on each side.

Serve on a bed of rice with stir-fried vegetables and sweet chilli sauce.

You can watch how to make these fish cakes over on my You Tube channel.

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