Aromatic Fish Cakes


Aromatic Fish Cakes

Servings 10
Prep Time 20 mins
Cook Time 25 mins


  • 1/2 cup finely chopped coriander
  • 500 g minced fish I used equal portions of deep sea cod and hake.
  • 1 tsp kafir lime zest you can use lime or lemon zest too.
  • 1 tsp salt & pepper
  • 1.5 tbsp cooking sake
  • 1 tbsp fish sauce
  • 1 tbsp grated ginger I used a microplane.
  • 1 grated carrot I used a microplane.
  • 1/2 cup corn flour
  • 1/2 cup diced leek (white part)
  • 4 cups semolina flour
  • rice bran oil


  • Place all the ingredients in a large mixing bowl (besides the semolina flour).
  • Using your bare hands or with cooking gloves, give the mixture a very thorough mix. This recipe works best if it is made the night before serving, It allows the flavours to fuse together.
  • When it is time to serve the fish cakes, pre-heat a large fry pan with oil (I use rice bran oil).
  • In a bowl add semolina flour.
  • Using your bare hands or cooking gloves take your mixture and roll it into balls, then coat it in the semolina flour before placing it into the fry pan. Use a fork to gently flatten the balls. Let it cook for at least 5 minutes each side to ensure it becomes golden brown.
  • I serve the fish cakes on lettuce cups. When I serve it to adults I add a dash of sweet chilli sauce – Yum!

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