Prepare time: 10min Cook: 0 min Ready in: 10 min  

This is perfect on the run breakfast smoothy or mid-afternoon/school snack accompaniment.


  • 150g Raspberries
  • 2 tablespoons of orange juice
  • 1 banana
  • 1 tablespoon honey
  • 1 large lime
  • 200ml milk (almond milk as an alternate)
  • A hand full of ice


1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.


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