Fish Cakes

With baby #2 very close, I have been squirreling away food, baking a lot and stocking up the freezer as part of the definite nesting phase that sets in in the final weeks.  I am very lucky to have a friend who is a fisherman who has contributed a lot to my freezer stash lately with LOTS of freshly caught grouper, john dory, blue cod and blue nose.  Mmm.  Maggie has been quite hit and miss with her fish consumption until this latest drop-off of fish and since then it’s as though her fish eating switch has been flicked and I no longer have to come up with sneaky ways to disguise fish to get the goodness in.  Nevertheless I still created these tasty little fish cakes for anyone who’s children don’t eat fish simply fried or baked.  Even children who turn up their noses at fish will usually eat fish cakes.  These are also a great easy dinner if you prepare earlier in the day, refrigerate and just fry off when you are ready for them.

You will need:  500grams of white fish, 400grams of red kumara, 150ml coconut cream, 1.5 handfuls of chopped fresh herbs of your choice (I used coriander and parsley), zest of 1 lemon, 2 T lemon juice, 2 spring onions chopped finely, 2 T olive oil or home made mayo, 1 cup gluten free bread crumbs (or if paleo, fry without they still work, they just don’t get as crispy) celtic sea salt and freshly ground black pepper to taste, coconut oil for frying.

To make: Peel and chop kumara into golf ball sized chunks and boil until soft enough to mash.  Drain kumara and mash with salt and pepper, 1 T of lemon juice and olive oil or mayo.  Cut fish in to smaller pieces and place in saucepan with coconut cream and the other 1 T of lemon juice.  Place lid on saucepan and heat on stovetop over med-high heat until fish is steamed/poached and cooked right through.  You may need to stir a couple of times.  Once fish is cooked, take out fish only and discard the coconut cream/juice.  Add the fish pieces to the kumara mash with the zest, fresh herbs, spring onions and any further salt and pepper/lemon juice you need to to taste.  If slightly dry, add a little coconut cream or extra mayo or olive oil.  Using your hands shape into “cakes” and roll in bread crumbs on a plate.  Heat the coconut oil in a fry pan, add the fish cakes and fry on a med-high heat for 4-5 mins flipping when the underside is golden brown and crispy.

Serve with a big green salad or seasonal green beans and zucchinis cooked however you like them.

xx.  Aunty Lonnie

fish cakes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s