Sandwiched between bread and loaded with vegetables, these juicy fish patties are filling and full of flavor.
By Jessica Cox
I made up a batch of these juicy patties while in Cairns that we enjoyed one night for dinner, sandwiched between bread and loaded with vegetables. The rest were frozen for easy meals on busy nights to come. The patties contain potato which means they have all the macronutrients packed into one delicious patty, so if you were really beyond it you could just eat the patty with some frozen vegetables or some leafy greens and you would still get a great balanced meal.
The capers, dill and parsley give some lovely freshness and step away from the traditional Thai based fishcakes. Personally I (and my sister) adore dill, but if you are not a fan you could use other fresh herbs of choice. Tarragon would be quite lovely.
- 400 grams uncooked hoki (14 ounces) (or other fish of choice, bones removed)
- 1 medium sized potato
- 1 large handful of dill, roughly chopped
- 1 large handful parsley, roughly chopped
- 1 clove garlic
- ½ red onion, roughly chopped
- 2 tablespoons capers
- zest ½ lemon
- ⅓ cup (or more) polenta for crumbing
- Cut the potato into rough even peice and place in a pot with ample water to boil. Once the potato is tender drain the water and set aside to cool a little.
- Place the remaining ingredients (except the polenta) in a blender and then add in the potato. Blend till well combined. Using your hands to form mixture into patties the size of hamburgers. Once they are all made place the polenta onto a plate and roll the patties in the polenta to crumb. You may want to pat them a little to ensure the polenta sticks well.
- Heat a frying pan with a little heat stable oil such as coconut, unrefined rice bran or macadamia nut oil. You could also cook these on the BBQ. Pop the patties into the pan and cook on a medium heat until cooked through roughly half way.The underside should be a nice golden brown. Flip over and cook through on the other side.
- Once cooked, either eat straight away with salad or in a burger as seen here, or allow to cool and freeze for meals later on.
Jessica is an accredited and practicing Nutritionist with a Bachelor Health Science (Nutrition) with a passion for creating recipes catering for food intolerances. Jessica is available for consultations at her clinic based in Brisbane, along with Skype and Phone consultations for national and international clients. Contact Jessica with any queries or questions at www.jessicacox.com.au or email email@example.com. Source great food ideas and more by following Jessica on Instagram @jescoxnutritionist, Facebook facebook/JessicaCoxNutritionist and @ twitter.com/jescoxnutrition.