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Easy fish pancakes with kaleslaw

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For a hassle-free meal, enjoy this fish pancake recipe. Brought together with five tasty ingredients, it’s ready to serve in 15 minutes.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Easy fish pancakes with kaleslaw


  • 500g frozen whiting or flathead fillets, thawed
  • 130g pkt frozen Peking duck pastry wraps, thawed
  • 350g pkt Coles Kitchen Kaleslaw Salad Kit
  • 1/3 cup mint leaves, torn
  • 4 spring onions, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large non-stick frying pan over medium-high heat. Spray with olive oil spray. Cook the fish for 1-2 mins each side or until golden and cooked through. Season. 

  2. Step 2

    Meanwhile, heat the pastry wraps following packet directions. Prepare the salad in a large bowl following packet directions, reserving the dressing. Add the mint and half the spring onion and toss to combine. 

  3. Step 3

    Divide the pastry wraps among serving plates. Top with salad, fish and remaining spring onion. Drizzle with reserved dressing to serve.

Recipe tip

To keep any leftover mint for longer, wrap it in a damp towel, then store it in a sealable bag in the fridge. Use it to flavour drinks or make homemade pesto.