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fish patties


These utterly delicious blue cod patties were part of our Easter feast and made a lovely leftover lunch the next day. The spices and herbs give them so much flavour and the only binder is a handful of oats and an egg, making this all about the delicious moist fish. You could use any white fillet you feel like for this and dress them up as you wish.

(makes 12 small patties)

250g blue cod or other white fish fillet
½ cup oats
1 egg
2 garlic cloves
¼ red onion
¼ teaspoon cayenne papper
½ teaspoon chilli flakes
1 teaspoon paprika
½ avocado
handful of parsley
handful of coriander
juice of 1 lemon

generous grind of salt

Add all the ingredients to a food processor and blend until it holds together but remains slightly chunky. You don’t want a paste consistency. Form into small balls, press flat into pattie shapes and refrigerate for a couple of hours. Fry in olive oil until crispy and golden on the outside and only just cooked in the middle – about 2 minutes each side. You’ll be able to tell they are ready to flip when the white colour of the cooked fish has nearly reached the middle of the pattie.

We ate ours with a big green salad, herbed garlic mayonnaise and potatoes from the garden.

(Fish is a wonderful source of protein and healthy omegas. The hot spices boost metabolism and support the immune system, as does the garlic. The parsley and coriander are vitamin powerhouses, supporting the nervous system and alkalinising the body. The smidgeon of avocado is essential for the creamy, moist texture of these but also gives a boost of minerals, vitamins and good fats. I use Himalayan crystal salt which has a high mineral content but any sea salt will do for flavour and healthy properties.)

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