Hey Nibblers!
Fish and I aren’t really friends. Leftover fish and I are definitely enemies. However, I have found a super easy way to jazz these fishes up.
For those of you that feel like you are missing some omega 3 in your life because fish just isn’t you cup of tea, I think it’s a nice way to enjoy fish. It makes such an awesome snack, lunch and dinner alternative. Whipped these fish cakes in a salad and you’re good to go! Healthy and delicious, how can anyone say no?
What you’ll need: (Approx. makes 2 servings)
Fish Cake Component
– 50g cous cous
Note: Usually made with breadcrumbs for the crispy texture however, cous cous works just as well
– 230g of leftover fish
Note: I used 115g of my Mum’s grilled salmon and a can of John West’s ‘Chilli’ flavoured. Feel free to use any flavour or form of fish you like
– 1 egg
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Oh mix me! |
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I’m well combined thanks! |
4. Divide fish portion into sections, ready to mould (I wanted 8 cakes)
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8 equal portions |
5. Using clean hands, mould fish mix into hamburger – like patties
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I’m a fish patty! |
6. Heat non-stick fry pan to medium / high heat
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After 3 minutes on one side |
8. Continue cooking the other side for another 3-4 minutes until both sides are crispy and identical.
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My favourite sauces to enjoy these with are sweet chille & ranch! |
– 3 layers of iceberg lettuce (or however much you prefer)
– 1 medium/ large avocado
– 1 small cucumber (diced)
– 1 medium tomato (diced)
– 1 Tbs. coriander (roughly chopped)
– 1/2 red onion (diced)
– 1 tsp. lemon juice
Method:
1. Mash avocado in a small bowl
Note: I left mine chunky but mash away if you prefer it more finely minced
2. Combine cucumber, tomato, red onion, lemon juice and coriander to the avocado and mix well
Note: I know traditionally, cucumber isn’t usually used in guacamole dishes but, I love my cucumber and by adding all these ingredients with the avocado, it’s like a salad in a bowl
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Yummy guacamole! |