Chia Omega-3 Boosted Fish Cakes


These fish cakes are packed full of omega 3 and gluten free too. Served on a bed of greens with sweet chilli sauce, they're perfect for entertaining.

400g desiree potatoes, scrubbed

400g cauliflower, trimmed and cut into florets

200g piece of hot smoked salmon

1 red chilli, chopped finely

1/2 tsp lemon rind

1/2 tbs lemon juice

3 shallots, finely sliced

2 tbs Ground Chia seed

1/2 cup chopped coriander

2 tbs sunflower oil to cook

1 Cut the potatoes into quarters and cook for 20–25 minutes until they are soft. While the potatoes are cooking, steam the cauliflower for 12–15 minutes until it is tender.

2 Mash the potatoes and transfer them to a large bowl.

3 Place the cauliflower in a food processor with the salmon, chilli, lemon rind and lemon juice and process until the mixture is well combined but retains some texture.

4 Transfer to the bowl with the mashed potatoes and add the Ground Chia, shallots and coriander and mix until the mixture is well combined.

5 Using your hands form small patties approximately 6cm in diameter.

6 Heat a non stick pan with a little sunflower oil and cook the patties for 3–4 minutes on each side.Transfer to a baking tray lined with baking paper and place in the oven (160C) to keep warm.

Serve with an accompanying green salad.


You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login