This is a great summer entertaining recipe. Serve larger sized fish cakes with an asian style salad. Or serve them as small bite sized cakes as a nibble, with pineapple salsa and lime mayo.


Combine all ingredients in a large bowl. Take a teaspoon of mixture and roll into small balls, then flatten.

Lightly fry in cooking oil until browned.

Place in over for 5 - 8 minutes until cooked through.

Serve with pineapple salsa and lime mayo.


600g firm white fish

1 Tbsp lemongrass, finely chopped*

2 small red onions

3 Tbsp coriander, finely chopped

1 Tbsp ginger, finely chopped

4 cloves garlic, minced

2 Tbsp lime juice*

1 tsp fish sauce*

2 red chilli (optional)*

Salt and pepper*

1 tsp brown sugar*

2 tsp soy sauce*

4 Tbsp sweet chilli sauce*

1 egg

1/2 cup gluten free flour*

*may not be included in your Riverside Market Box