Exotic gluten free fish cakes

Delicious gluten free fish cakes, easy to adapt to everybody’s taste.

Exotic gluten free fish cakes

Unusual, creamy and a little bit exotic these fishcakes are fun to make and incredibly yummy. A winning recipe that goes brilliantly with summer salads and, being gluten and dairy free, it is a rarity in the world of fish cakes and patties

SERVES: 415 x 3cm PREP TIME: 40 mins(20 mins refrigeration time) COOK TIME: 15 mins if frying, 30 mins if baking


  • 4 tablespoons olive oil
  • 4 spring onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Sprinkle dried chilli, to taste
  • ¼ cup wakame, ground (either using a pestle and mortar or a herb grinder)
  • Ground black pepper, to taste
  • 240 grams well-drained tinned tuna, salmon or fresh crab
  • Juice of ½ a lemon
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 2 medium avocados
  • ½ cup sesame seeds


  1. Heat half the oil in a medium sized frying pan on a medium heat.
  2. Add the spring onions, garlic, turmeric, cumin, chilli, wakame and black pepper. Stir through and cook until the onions are beginning to soften, approximately 3-4 minutes .
  3. Remove from the heat, add the fish and stir all the ingredients until well mixed.
  4. In a separate bowl mash the avocados with half the lemon juice and a little bit of olive oil if needed.
  5. Add the chopped coriander to the avocado and mix through.
  6. Once the fish mixture has cooled add it to the avocado, mix thoroughly and mould into approximately 3cm round patties. This process takes some gentle handling, these fish cakes are quite delicate.
  7. Put the sesame seeds into an open shallow bowl and place the patties in the bowl one by one, turning them over until they are well coated with seeds and place on a plate and cover with cling film.
  8. Refrigerate the coated fish cakes for at least 20 minutes (up to 24 hours).
  9. Heat the remaining oil and pan fry the fish cakes until the sesame seeds are golden brown (approximately 4 minutes each side). Alternatively place in a pre-heated oven (180°C) on a lightly oiled baking tray for about 20 minutes and bake until golden.
  10. Sprinkle with the other half of the lemon juice before serving.


  • For those who like a little extra spice, serve with a chilli sauce or homemade Harissa.
  • Best served hot with a light salad or with spinach in a nori wrap.
  • Prepare patties in advance and refrigerate for up to 24 hours before frying/baking.
  • Add ground flax seed for a firmer fish cake, not forgetting the beneficial digestive effects of flax.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • By Natasa Bebich, Bachelor of Ed /Grad Dip Early Childhood Education

    A passionate educator with many years of experience in various teaching roles. Natasa enjoys building relationships within the community and works avidly towards providing educational based projects, which benefit children’s learning.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer