“These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own. I have listed serving size as 4-6 depending on whether you are making this as a main course or a starter or for lunch”

Ingredients Nutrition


  1. Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
  2. Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
  3. Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
  4. Sweet Chili-Coriander Sauce.
  5. Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
  6. Stir in herbs and serve.
  7. Coriander Chili Yogurt.
  8. Combine all the ingredients in a small bowl and serve.
  9. To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

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