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Three fish cakes on a bed of mixed leaves sprinkled with dessicated coconut, topped with lime and parsley.

Paleo Healthy Fish Cakes

Delicious tuna and mackerel fish cakes infused with a curry and mint seasoning. Great meal prep recipe and fancy enough for a dinner party!
Course Dinner
Cuisine Paleo
Keyword paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Patties
Calories 123 kcal
Author WhittyPaleo


  • 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


  1. Mix all your ingredients together in a large bowl.
  2. 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.
  3. Heat your oil in a frying pan or griddle on medium high heat.
  4. 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.
  5. Once fish cakes are done, squeeze a bit of lime or lemon juice over.
  6. Serve and enjoy!

Recipe Notes

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!