So, we all have at least one family member that hates eating veggies. This can make preparing food very difficult, as we all know how many benefits consuming vegetables brings to our body and mind. But hey, how about cooking something they think is completely veggie-free when in reality, it is packed with nutrients? Here is my favourite recipe to prepare fishcakes - or, how I call them, fish meatballs (maybe "fishballs" would be more appropriate!).

In this recipe I will also be using some leftovers from the previous day, which is a sweet potato salad with onions and parley. However, you could simply boil some potato just for this recipe and add some chopped parsley if you fancy!


- 4 fillets of frozen or fresh white fish

- leftover sweet potato salad (boiled potatoes will do!)

- half red onion, chopped

- 2 carrots, grated

- 1 cup of baby spinach

- 50g of wholemeal flour (if required)


If you are using frozen fillets, then you would need to thaw them. I did this using the microwave. Once the fish is fully thawed (and probably half cooked!), you would simply need to put it in the mixer, along with the boiled potatoes, spinach, onions and carrots. Keep mixing until the compost is homogeneous. Put the mix in a bowl and if you find it too soft, then add the flour slowly until the desired consistency is achieved.

The mix should be soft but thick enough to shape into patties.

Once you achieved the desired consistency, heat a non-stick pan. I also added some fry-light spray-fry in coconut flavour, but this is not necessary if you do not want to add any cooking oils.

Place your fishcakes in the pan and cook 'till golden, then flip then and repeat. Once both sides browned, you fish patties are ready to be served!

See the slide show for ingredients and photos of the process.

We had them with an amazing veggie-packed sauce (the red sauce in the picture below!). If you would like the recipe for the sauce, let us know, as we would love to share it :)


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