Fish and Beetroot Patties.

Inspired by my favourite ingredients, colourful and delicious. Cumin seeds add a very special kick to the dish.

Please do not over marinade the fish, as it will be cooked, and you don’t want that.

These patties, are great cold or hot, at any time of the day!


Fillet of white fish- 2 fillets, cut in 3-4 pieces each. I have an Australian perch.

Beetroot- 1 medium sized, boiled and finely grated.

Parmesan- 3 tablespoons.

Breadcrumbs- 5 tablespoons.

Garlic- 4 large cloves grated, 2 for marinade and 2 for  patties.

Egg- 2 medium.

Cumin seeds- 1 teaspoon.

Dill- 1 pack, chopped.

Salt, pepper.



Marinate fish for 15 minuets, not longer in garlic, salt and pepper mixture.


Mix grated beetroot, breadcrumbs, cumin seeds, parmesan, garlic and egg and set aside.


Boil water in a pot and add fillets. Cook till fish turns white. Take it out and let it cool. Break the fillets with a fork. Mix with a beetroot mixture and form patties. I got 7 out of the mixture.

Heat an oil in a non stick frying pan, and cook patties till slightly browned.

Serve with your favourite dips, or on it’s own.



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