Capsicum & Corn Fish Cakes

Fresh and tasty, these versatile fritters are an easy quick dinner option – perfect for taking on a picnic!

Capsicum & Corn Fish Cakes

Servings 2
Prep Time 5 mins
Cook Time 15 mins


  • 1 cup frozen corn
  • 150 g steamed white fish flaked
  • 2 eggs whisked
  • 6 Tbsp wholemeal flour
  • ¼ cup lite coconut milk
  • ½ capsicum finely diced
  • 2 spring onions thinly sliced
  • ½ fresh chilli thinly sliced
  • ½ lemon


  • Bring a small pot of salted water to the boil.
  • Cook corn. Cook corn in pot of boiling water for about 1 minute. Drain well.
  • Prep fish cakes. In a bowl, combine corn, cooked fish, eggs, flour, coconut milk, capsicum, spring onions and chilli with a pinch of salt. Season with pepper.
  • Cook fish cakes. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook cakes, in batches if required, for about 2 minutes each side, until golden and cooked through.
  • Serve fish cakes squeezed with lemon juice, coriander and a green salad.


Energy 1506kJ | 360kCal | Carbohydrate 32.3g | Protein 29.7g | Fat 11.4g | Saturated 4.7g | Sugars 6.4g
Calories: 360kcal

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