Grain-Free Fish Cakes Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This paleo-friendly recipe is easy to put together and packed with flavour and nutrition. Feel free to customize it with your own herb and spice blends.
Course:
Main Course
Servings: 8 fish cakes
Ingredients
- 2 filets white fish cut into small pieces
- 1 egg
- ½ tbsp. ground mustard
- 4 green onions diced
- 1 tsp. chili flakes
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 tbsp. coconut flour
- 2 tbsp. tapioca flour
- 1 tbsp. coconut oil
- sea salt to taste
Coating
- 1 tbsp. tapioca flour/starch
- Directions
Instructions
-
n a bowl, combine fish, egg, mustard, green onion, spices, coconut and tapioca flours, and sea salt using your hands until all ingredients are combined.
-
Let sit for 5 minutes so that coconut flour can absorb the moisture.
-
Heat coconut oil in a frying pan over medium heat.
-
Roll mixture into a ball and press flat into a small patty shape.
-
Place tapioca starch on a small plate and coat cake.
-
Place cakes in oil and cook until browned, roughly 5 minutes, then flip and do the same on the other side.
-
Remove from oil and place on a cooling rack to cool.
Recipe Notes
Serve with avocado, Avocado Ginger Lime Dressing, or my Tahini Yogurt Dipping Sauce.