Food / Lifestyle

Fish Cakes with Cool & Spicy Yogurt Sauce

Walda Collins is a Health & Wellness Practitioner/Coach and Personal Chef, hence the name “ The Coaching Chef.” When she’s not in the kitchen whipping up something healthy and delicious, you’ll find her educating and training others to live happier healthier lives.... Read More

I like to keep it light and refreshing. With warm weather fast approaching, it’s best to keep it simple. Salads, fish and a refreshing beverage make great food combinations. Fish can be prepaped in various ways. My new found love is in “fishcakes”. Not much different than salmon cakes, these fish cakes were absolutely delicious! Crunchy fish cakes with the cool, yet spicy sauce is out of this world. You've got to try it!


For the sauce:
  • 1 lb Yellow Fin Tuna
  • 1/2 c Quinoa, Brown Rice (cooked)
  • 1 Egg (lightly beaten)
  • 1 tsp Fresh Dill (chopped)
  • 1 tsp Fresh Parsley (chopped)
  • Zest of 1 Lemon
  • 1/4 c Bread Crumbs (gluten free opt.)
  • 2 TBSP Olive Oil
  • 1/2 tsp salt
  • 1/2 tsp Black Pepper
  • 1/2 c Plain Yogurt
  • 1/4 c Finely chopped Cucumber
  • 1 TBSP Finely Chopped Shallots
  • 1 TBSP Sriracha
  • Juice of 1 Lemon


  1. Cook the quinoa brown rice blend according to package instructions and set aside.
  2. Cut Yellow Fin Tuna steaks into 1 inch cubes. Place in a food processor and chop to almost paste texture.
  3. In a mixing bowl, add the fish and quinoa mix. Stir in the egg, lemon zest, dill, parsley salt and pepper. Mix well.
  4. Using an ice cream scoop or spoon, form 2" balls and pat out into 3/4" thick patties.
  5. On a plate, sprinkle half the bread crumbs. Place the fish cakes on the plate. Sprinkle the remaining bread crumbs on top.
  6. Cover and refrigerate 30 min. to 1 hour.
  7. Meanwhile, in a small bowl mix yogurt, cucumber, shallots, sriracha and lemon juice. Refrigerate.
  8. Heat skillet and add the olive oil. Cook fish cakes 3-4 minutes per side.
  9. Top with the Cool & Spicy Yogurt Sauce. Enjoy!
Cuisine: Gluten Free, Pescatarian |