Corn, coconut and coriander fishcakes

Fishcakes just got a little more exciting, with a simple coconut crust and added corn for crunch.

 Less than 30 minutes 

Makes about 24

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  • Glug vegetable oil + extra for shallow-frying
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 3cm knob ginger, finely grated
  • Grated peel and juice (60ml) of 1 lemon + extra wedges for serving
  • 2 raw mielies, kernels removed
  • 400g hake fillets (or any other sustainable white fish), defrosted and diced
  • 2 Tbsp (30ml) each chopped fresh mint and coriander + extra leaves for serving
  • ⅓ cup (80ml) chickpea or cake flour + extra for dusting
  • Salt and milled pepper
  • 1 egg, whisked
  • 1 cup (250ml) desiccated coconut, for coating


  1. Heat oil in a pan and sauté onion, garlic, ginger and lemon peel until soft. Set aside and cool.
  2. Blitz fried aromatics along with remaining ingredients (except seasoning, egg and coconut) in a food processor until just combined.
  3. Season mixture well and shape into walnut-sized balls.
  4. Toss balls in extra flour, dip in egg, then roll in desiccated coconut to coat.
  5. Shallow-fry balls in hot oil until golden all around and cooked through, about 3-4 minutes depending on size, then drain on kitchen paper.
  6. Scatter fresh herbs over fishcakes and serve with lemon wedges on the side.


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