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Serves 4

Fish Cakes

Super simple and clean fish cake recipe here. Having the chopped macadamia nuts on the outside gives a yummy crunch. Careful your pan doesn’t get too hot or your fish cakes might stick. You can also use any type of white fish.


  • 750g cod, diced
  • 4 spring onions, sliced
  • 2 medium eggs
  • 4 tbsp lime juice
  • 2 cm piece ginger, minced
  • 65g macadamia nuts, finely chopped
  • 2 tbsp olive oil
  • 8 iceberg lettuce leaves
  • 300g cucumber, sliced
  • Handful mint, chopped
  • Handful fresh coriander, chopped


  • In a blender or food processor, add the fish, spring onion, 1 egg, 1 tbsp lime juice, and ginger and blend until smooth.
  • In a bowl, beat the remaining egg and place the macadamia crumbs on a plate.
  • Form the fish into patties and then dip in the egg and roll in the nuts and set aside. Do this until all the mixture is used up.
  • To cook them, in a medium/hot pan add the oil and then add the fish cakes. Cook until nicely browned on both sides and cooked through.
  • Meanwhile, place 2 lettuce leaves on each plate and sprinkle with the cucumber, mint, coriander, 1 tbsp olive oil, and the remaining lime juice and top with your cooked fish cakes.
  • Kcal: 386
  • Protein: 39g
  • Fats: 23g
  • Carbs: 3.2g
  • Fibre: 2g
  • Serving Size: 1 serving

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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