Thursday, 7 February 2013

Spicy Lime and Coriander Fish Cakes with Wild Rice Salad

My friend Amy is back in town after working overseas for the last 5 months, needless to say I'm excited! She was around for dinner the other night and this is what I made. 

I was surprised how much I liked it and how well it worked. I didn't use any potato in the fish cakes and they were a great texture. I couldn't believe how well they stuck together. Probably because I used an egg... a lot of my past fish cake/bean burger recipes have been attempted without an egg for Mr Egg-Free, what a difference it makes!

They aren't too spicy, just enough for a bit of a kick but to still be enjoyable. They go really well with the flavours in the wild rice salad too.  

Spicy Lime and Coriander Fish Cakes with Wild Rice Salad

Serves 2


Fish cakes:

  • 1 tin of tuna
  • 1 egg
  • 1/2 cup of oats (can be gf oats)
  • 1/2 red onion finely diced
  • juice of 1 lime
  • 1 tsp chili flakes 
  • 1/4 tsp cayenne pepper
  • 1-2 cloves of garlic minced
  • handful of fresh coriander
  • salt and pepper to taste
  • coconut oil 

Rice salad:

  • 1 cup cooked mixed wild rice
  •  1 handful spinach
  • 10 cherry tomatoes
  • 10 sugar snap peas
  • half red onion
  • 1/2 tbsp chopped fresh mint
  • 2 glugs olive oil
  • 1-2 tsp apple cider vinegar
  • salt and pepper to taste


Fish cakes:
  • Combine in a food processor tuna (drained), egg and oats. Blend until combined. 
  • Stir in the remaining ingredients, form into 4 balls and place in the fridge while you make the rice salad. 
Wild rice salad:
  • Chop cherry tomatoes, sugar snap peas, red onion and spinach. Combine with cooked rice in a bowl. 
  • Pour in olive oil and apple cider vinegar and stir through. 
  • Add fresh mint, salt and pepper and mix through. 
  • Set to the side while you finish the fish cakes. 
Fish cakes (continued):
  • Heat coconut oil in a fry pan.
  • Cook fish cakes over a medium heat. Squish them down into patties once placed in the pan. 
  • Cook for 2 - 3 minutes on either side until brown.
  • Serve with rice salad and enjoy!

Note: You don't necessarily need a food processor to mix the fish cakes. You can get messy and just use your hands!

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