Hidden ‘Fishy’ Cakes

We’re always banging on about the benefits of consuming more fish or seafood. Packed with healthy omega 3 fats and minerals like zinc and iodine they should be a weekly feature on your menu and fishcakes are perfect as the creamy potato and seasoning can help disguise the ‘fishy taste if you’re not a fan.

Serves: 4

Prep: 25 Minutes

Cook: 10 Minutes


  • 250g new potatoes
  • 1 dessertspoon of butter or ghee melted
  • 250g cooked prawns
  • 1 egg
  • Handful of fresh coriander chopped
  • 1 tsp fish sauce
  • 1 tablespoon of coconut flour
  • Coconut oil for cooking


  1. Steam the new potatoes until soft, place in a bowl and mash with the butter or ghee until smooth.
  2. Add the prawns, egg, coriander, fish sauce, coconut flour and mix thoroughly.
  3. Divide the mixture into four and shape into fish cakes. Once you have made the four fish cakes, melt the coconut oil in a frying pan and using a spatula carefully place the fish cakes in the pan.
  4. Pan fry on a medium heat for 5 minutes on each side, keep checking throughout to ensure the cakes do not burn.

  5. Once golden brown on both sides, serve with a large mixed salad.