TIME: 15 mins


Quick, simple and incredibly tasty, these Thai fishcakes are great for an easy weeknight dinner, or make a wonderful addition to lunchboxes. Packed with herbs and vegetables which aid immune support, clear congestion and support bone health, these delicious morsels are also a great source of protein, B vitamins, iodine and essential fatty acids from the fish. In my experience, most things in the shape of a muffin are inviting, so even the fussiest of eaters like these, give them a go!

1 tablespoon olive oil

1 avocado

sea salt and freshly ground

black pepper

lime wedges, to serve

sweet chilli sauce (preferably

low sugar), to taste

700 g firm white fish fillets(such as flathead, snapper, whiting or dory), skin and bones removed, roughly diced

2 tablespoons coconut cream

1 teaspoon fish sauce

2 teaspoons green curry paste

1 bunch coriander, stems and

leaves chopped

1 tablespoon lime juice

2 teaspoons chopped ginger

2 spring onions, white part

only, chopped

2 garlic cloves, chopped

Preheat the oven to 180°C (160°C fan-forced). Grease eight holes of a standard muffin tin with the olive oil. To make the fishcakes, place all the ingredients in

a food processor and blitz to a medium coarse texture. Divide the mixture evenly among the prepared muffin holes, filling them only three-quarters full. Bake for 15 minutes or until firm and cooked through. Rest on a wire rack. Meanwhile, mash the avocado flesh and season with salt and pepper. Serve the fishcakes with the mashed avocado, lime wedges and sweet chilli sauce.

Turn these muffins into meatballs and toss through konjac noodles dressed in sesame oil and lime juice.

Make the patties bigger and serve on wholegrain buns as burgers.


This recipe is republished with permission from the book Eat, Drink and Still Shrink by Michele Chevalley Hedge.