Fridays are renowned for fish dinners, but aside from the classic ‘battered with a side of chips’ variety, it can be a challenge to come up with quick, easy and healthy ways to enjoy fish at home, where the meal prep doesn’t eat into your precious ‘Friyay’ down time! This fishcake recipe ticks a lot of the boxes that we would expect for an end of the week meal (namely ‘low maintenance’, and ‘quick cooking’), and pairs equally well with sweet potato chips and peas as it does with a crunchy salad.
RECIPE Turmeric and Coconut Fish Cakes Ingredients: 90g coconut 2cm peeled ginger 2 limes 150g king prawns (raw) 350g smoked cod 1 1/2 tsp ground turmeric 1 tbs coconut oil
METHOD: Blend the coconut and ginger together in a food processor, then add in the cod, prawns, lime juice and turmeric. Pulse the ingredients to combine well. Shape into round, flat patties, then heat the coconut oil in a pan and cook the fishcakes over a medium heat, turning until golden brown on each side.