Mexican fish cakes with chile and chia: Tortitas de pescado con chile y chia

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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