Fish Patties

I know that these should be named Fish Cakes rather than Patties...I just can not name anything with fish in it Cake-anything. I refuse to do it! Anyway, this is a healthier version of the classic Icelandic fish patties which every mum in Iceland makes (or used to make). When I was little I was clueless about unhealthy food and I enjoyed the crispy crust from the frying which was the traditional method of cooking these patties. Even today they are still fried in butter (so much butter that the fish is actually swimming again..,)....although my version is a lot heart friendlier. I actually really enjoy these patties and they are very, very good for you. I am not sure my late grandpa (bless him) would approve of them though.

Note that you will need a food processor to make the patties.

A healthier version of the classic Icelandic fish patties

This recipe is:

  • Gluten free
  • Lactose (dairy) free
  • Nut free

Fish Patties

Makes 18-20 patties


  • 450 grams (15¾ oz) white fish such as haddock, cod or halibut (it's best to buy the fish already scaled and trimmed of bones)
  • One quarter onion, chopped coarsely
  • One quarter leek, chopped coarsely
  • 1 garlic clove, peeled and chopped finely (optional)
  • 1 egg (please use free range eggs)
  • Small piece fresh ginger (equal to half a grape in size) (optional)
  • 50 millilitres (1¾ oz) soy milk (or any milk you prefer)
  • 3 tablespoons potato flour (or spelt)
  • 1 teaspoon pepper (black)
  • 1 teaspoon salt (Himalaya or sea salt)
  • 1 teaspoon coconut oil


  1. Wash the one quarter leek, peel the garlic clove and the one quarter onion and chop everything coarsely.
  2. If using ginger, peel it and chop finely.
  3. Transfer onion, garlic, leek and ginger to a food processor and blend everything together for 8 seconds.
  4. Add 450 grams fish and continue blending for 4-5 seconds. The texture should not be too smooth and not too coarse. You should be able to form the patties in your hands so it is not ideal if the mixture is too smooth or too coarse.
  5. Add 3 tablespoons potato flour, 1 teaspoon pepper, 1 teaspoon salt and 1 teaspoon coconut oil. Continue blending for 3 seconds.
  6. Form patties with your hands (they should be similar to plums in size). You might want to use an ice cream scooper or a large tablespoon to form the patties.
  7. Place baking parchment on the baking tray and transfer the patties onto the parchment.
  8. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-20 minutes.
  9. Flip the patties over with a spatula and continue baking for 10-15 minutes.
  10. Serve with a nice salad, brown rice and tamari sauce.



  • You can freeze the patties and re-heat later. They are also very tasty served cold (excellent for the lunch box).         
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.   
  • You can use soy sauce instead of tamari sauce (note: includes wheat).
  • You can also use rice milk, oat milk or skimmed milk instead of the soy milk.