Wednesday, June 18, 2008

Mom's Fishy Patties (Fish & Wheat Germ Patties)

Mommies are 'fishy', we just have to be. We are constantly trying our best to sneak kids not-so-welcomed food into their diet, i.e. celery, spinach, wheat germ, wholemeal, greens, fish, etc. We are fishy, we are cunning.

Ever since my kid started on solids, I have never stopped thinking or more appropriate, having to plan his menu. This process can be really taxing but it is so rewarding seeing my little one growing up daily, healthily an happily.

So, today's recipe is about sneaking healthy food into a kid friendly dish. These Fish and Wheat Germ Patties are packed with calcium and omega fatty acids from the fishes, Beta-carotene and vitamin A from the carrots, vitamin B complex, vitamin E, minerals and enzymes from the wheat germs. These patties aren't difficult to make. The preparation is pretty fast. I would mix all the ingredients up, cling wrap it and send to the refrigerator for a night to firm up. To cut down the messiness in shaping, instead of shaping with your hands, I have suggested below that you use an ice-cream scoop to scoop the mixture into the frying pan and flatten with a wooden turner. Do try this out.

Tuna & Wheat Germ Patties
Makes approx. 10


1 can sardine in brine, drained, boned and mashed
1 can tuna (preferably in water but tuna spread was what I had) (Note 1)
1 egg
1 tbsp mayonnaise
3 tbsp wheat germ
10 tbsp all purpose flour
3 tsp lemon juice
1/2 cup grated carrots
1/2 cup diced celery
1/2 tsp salt
Freshly ground black pepper, to taste
Olive oil or vegetable oil for frying

  1. Combine all ingredients in a bowl. Season with salt and black pepper.
  2. Chill overnight or at least 2 hours in refrigerator to firm up the mixture.
  3. Heat oil over medium heat in a non-stick frying pan.
  4. Using an ice-cream scoop (Note 2), scoop mixture into pan and flatten with a tuner to make round patties. Pan fry for 3-4 minutes on each side until golden brown.


  1. Cut down the amount of flour if you are using tuna in brine or oil. Drain well, bone and mash the tuna. The suggested flour amount is due to the wet condition of tuna spread.
  2. In the absense of ice-cream scoop, dust your hands with flour and hand shape mixture into flat round patties.
  3. Serve on hamburger buns or English muffins if desired.


Rei said...

Hi Jo, this is lovely! Thanks for sharing. I agree we have to sneaky when we prepare kid's food. Glad to see you back in action.

Jo said...

Hi Rei,
Thanks for visiting again. I know I have not been consistent in posting. Hope I didn't lose a lot of readers :p

Anonymous said...

Hi Jo,tks for sharing this recipe.Could you please explain what is "Sardine in Brine"? Maybe got a "Chap" (brand name) I could look for! I always get the sardines in tomato sauce. TIA
Mrs Singh,Ipoh

Jo said...

Oh dear Mrs Singh,
I have deleted the photo of how the can of sardine looks like. It is actually not easy to find sardine in brine/oil here but I managed to get it from the Bangsar Grocer. Try Cold Storage if it is available at your place.