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Crispy Fish Cakes with Herb Mayo - Orgran

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m



  • firm white fish, cut into chunks
  • 1 medium potato, peeled and diced
  • 2 green onions, cut into sections
  • 1 onion, diced
  • 2 tablespoons fresh dill
  • 1/2 cup parsley
  • 1/4 cup fresh mint leaves
  • 1 egg, whisked (or ORGRAN Vegan Easy Egg, for vegan alternative)
  • 1/4 cup ORGRAN All Purpose Plain Flour
  • zest of 1 lemon
  • olive oil

Avocado Mayo

  • 1 ripe avocado, peeled and mashed
  • 2 tablespoons gluten free mayonnaise
  • 2 tablespoons lime juice
  • salt & pepper, to taste


  • Place the fish in a food processor and process until smooth.
  • Add all other ingredients (except flour) and process until well combined.
  • Add the flour and pulse to combine.
  • Place in the fridge for at least 20 mins until sets.
  • Prepare herb mayonnaise mixture by combining all ingredients in a bowl. Place in fridge until ready too serve.
  • In a wide pan add olive oil and over a medium heat warm up.
  • Using a spoon and your hands form cakes with the fish mixture and cook in pan 4 mins on each side or until golden brown.
  • Serve with avocado mayonnaise, or make a meal of it by serving it with quinoa and a green salad.