If you’re looking for simple fish cakes, it’s cliche but look no further! Completely gluten free fish cakes and dairy free, these are made in less than 30 minutes and are the perfect meal prep recipe!Jump to Recipe
I’m really excited to share these Paleo Healthy Fish Cakes! I think I have a deep-rooted love for home made fish cakes. Fish cakes or fish patties are traditionally made up of fish and potatoes, all perfectly coated in a breaded crumb and then fried. Of course, being Paleo (and just being me), I had to put my own twist on fishcakes! This delicious spin is probably my most favourite easy paleo recipe to make!
Safest fish to eat
It is a well known fact that too much fish consumption could be harmful to health. This is due to the high amounts of mercury found in seafood. However, it has been confirmed by the FDA that the fish we find on the market contains lesser amounts of mercury and so we should enjoy no more than 14 ounces of fish per week. The health benefits of fish like mackerel, sardines, salmon and albacore tuna somewhat outweigh the potential harm; therefore, should still be consumed moderately. Fish provides us with omega-3 fatty acids, which are highly beneficial to women to ease menstrual pains and actually improve mood changes from PMS! (I kid you not, I ate salmon for a whole week and that period was one of the easiest!)
How to make fish cakes
This is probably one of the simplest recipes on my blog, as this literally doesn’t require any hard work. Just mix all ingredients together and form circled shape patties. Fry until golden brown and you’re good! These tuna and mackerel fish cakes are very filling and are perfect for your next meal prep recipe. You can also substitute for any other cooked fish of your choice. Enjoy it with a salad (as in the pictures), steamed vegetables, cauliflower rice – the possibilities are really endless!
These paleo healthy fish cakes can be reheated in a microwave and if you want to store them for later, these simple fish cakes can be frozen! It is best to freeze the fish cakes before cooking and then, defrost in the fridge overnight to cook. Alternatively, you can freeze the cooked fish cake and defrost in the microwave.
If you checked out my paleo sandwich bread post, you’ll see I was talking about consistency. This is the battle that affects all of us but I am pushing everyday to ensure that I am consistent in the things I do, especially when it comes to blogging. Do you know that people are attracted to your discipline in consistency? I mean, why do we admire the greats? They’ve had a consistent life! I’ll leave you with this and a couple more fish cake recipes for you to enjoy!
- 204 g tuna* (7 oz)
- 88 g mackerel* (3 oz)
- ½ cup coconut flour
- 6 eggs
- 2 tbsp honey
- Juice of half a lemon or lime
- 2 tbsp curry powder
- 1 tsp chilli powder
- 1 tsp dried mint leaves
- 2 tsp onion powder
- 1 tsp garlic powder
- ½ tsp ginger powder
- Coconut Oil for frying
Mix all your ingredients together in a large bowl.
Begin to form your patties by taking a tablespoon, rolling it into a ball and pressing flat in your hands. Smoothen the edges so no breakages form. Lay aside.
Heat your oil in a frying pan or griddle on medium high heat.
Add your fishcakes to the heated oil and fry on each side for 2-3 minutes until golden brown. If you are frying more than one at a time, do not overcrowd the pan. 4 is my maximum number.
Once fish cakes are done, squeeze a bit of lime or lemon juice over.
Serve and enjoy!
I used canned fish, these are their drained weights.
Handle your fish cakes with care when frying. You don’t need more than a 3-4 tablespoons to fry but sometimes, too much oil can cause the cakes to pop in places and break. Make sure to the smoothen the edges to avoid this!
Try my other fish cake recipes