Cauliflower Fish Cakes with Coconut Chutney

This homemade chutney is adaptable to your taste – use more chile for a spicier sauce, or skip it if you prefer no spice. The fish cakes and the sauce both freeze well.

Photo: Olimpia Davies

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Prep Time
25 min
50 min




  • ½ cup full-fat coconut milk
  • ½ cup raw unsalted cashews
  • ½ cup fresh cilantro
  • 1–2 green chiles, seeded and chopped
  • 1 lime, zested and juiced
  • sea salt, to taste


  1. Preheat oven to 400°F. In a parchment-lined baking dish, arrange cod with foil over top. Bake 18 minutes, until firm and flaky. Transfer to a cutting board, cool slightly then flake with a fork.
  2. Meanwhile, to a medium pot, add cauliflower, enough water to cover and one-half of salt. Bring to a boil, reduce heat and simmer for 15 minutes. Drain and mash with a fork.
  3. In a skillet on medium, heat one-half of oil. Add shallots and sauté for 3 minutes, until tender and translucent. Add ginger, turmeric, curry and chile and sauté for 2 minutes, until fragrant.
  4. Transfer spice mixture to a large mixing bowl. Add fish and cauliflower to bowl; mix well with a fork. Add almond flour, egg, cilantro and remaining one-half of salt and mix well, breaking up any clumps. Using a 1/3 cup measuring cup, form into patties and place on a parchment-lined baking sheet. Brush tops with remaining one-half of oil. Bake for 12 to 15 minutes, until firm and browning on top.
  5. To a food processor, add all sauce ingredients and blend until smooth. Serve with fish cakes.

NOTE: If following our Meal Plan, freeze two servings each fish cakes and chutney separately; thaw and reheat fish cakes when called for.

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Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 348
  • Carbohydrate Content 13 g
  • Cholesterol Content 90 mg
  • Fat Content 23 g
  • Fiber Content 4 g
  • Protein Content 26 g
  • Saturated Fat Content 8 g
  • Sodium Content 399 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 3 g