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Mexican fish cakes with chile and chia: Tortitas de pescado con chile y chia by Karen Hursh Graber © 2013

Fresh green chile and cilantro add zip to these fish cakes with chile and chia, and potatoes act as a binder, while chia provides a nutritional boost.


  • 1 pound firm-fleshed fish filets, poached and cooled
  • 2 cups mashed potatoes
  • 3 finely chopped green onions
  • 1 fresh jalapeño chile, seeded and minced
  • ¼ to ½ cup chopped cilantro
  • 2 tablespoons chia seeds, ground in a coffee or spice mill
  • 1 tablespoon lime juice
  • Salt to taste
  • Vegetable oil for frying

In a large bowl, finely shred or mash the cooked fish. Add the potatoes, onions, chile, cilantro, chia and lime juice. Mash well with a fork until ingredients are thoroughly combined. Add salt to taste.

Using wet hands, form the mixture into small patties. Fry in a small amount of vegetable oil, turning once, until golden brown and crisp on both sides. Makes 6 servings.

Link to source article
Chia: Ancient Mexican seed and modern superfood


Published or Updated on: January 17, 2013 by Karen Hursh Graber © 2013
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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