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Barbecued fish patties

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 600g white fish fillets (we used flathead)
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup pine nuts
  • 1 small brown onion, grated
  • 3/4 cup fresh wholegrain breadcrumbs (see note)
  • 1/2 cup grated parmesan cheese
  • 1 egg, lightly beaten
  • 2 tablespoons baby capers, drained
  • Olive oil cooking spray
  • 150g bag mixed salad leaves
  • Tomato chutney or relish, to serve


  • 1
    Preheat barbecue plate on medium heat. Place fish in a food processor. Use the pulse button to process until roughly chopped. Add parsley and pine nuts. Process until just combined.
  • 2
    Transfer fish mixture to a large bowl. Add onion, breadcrumbs, parmesan, egg and capers. Season with salt and pepper. Stir to combine.
  • 3
    Using 1/4 cup mixture at a time, shape fish mixture into 12 patties. Spray both sides fish patties with oil. Barbecue for 3 to 4 minutes each side or until cooked through. Serve with salad leaves and tomato chutney.

Source: taste.com.au


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