Spicy Healthy Fishcakes
Oily fish are an excellent source of omega-3 and this is a great way of eating a combination of oily and white fish. Use whatever fish you like. High calories make this a filling dish but look at the carb, so low.
Makes 2 servings (4 fish cakes)
One serving (2 fishcakes) : Carbs 2g Kcals 268 Protein: 44g Fat : 38g Fibre: 3g
- 140 g smoked haddock
- 150g Cod
- 150g Hake
- 1 garlic clove crushed
- 1 medium egg
- 20g, a handful flat-leaf parsley finely chopped
- 20g, a small handful fresh dill finely chopped
- 25 g freshly grated parmesan or white hard cheese
- 10g, 1 strong red chilli, finely chopped
- 5g, 1 teaspoon smoked paprika
- Black pepper
- 10g coconut flour
- 10g psyllium husk seeds or flaxseeds
- 40 g butter
- 15g coconut oil
- 30g mayonnaise
- 15ml lemon juice
- A little crushed garlic
- Black pepper
The FISH: You can chose the seafood mix but it will include salmon and I don’t like salmon in fishcakes, I prefer white fish. Alter your app if you wish.
Remove any skin and bones from the fish and cut it all into small chunks. Add it all to a bowl and squeeze in the juice of half a lemon (26ml) which starts the cooking process while you prepare the rest of the ingredients.
In another bowl, add all ingredients, except the cooking butter and oil, and mix together. Then add this to the fish bowl. I used my hands to squeeze and mix the ingredients all together. Your hands will feel any bones that escaped the initial prep.
Mould into 4 or 6 fish cakes. You can use a ‘scone baking cutter’ to round them. I froze 4 fish cakes and cooked 2. Men will need 3.
In a large frying pan, heat the coconut oil and butter. I started at 7 (induction hob and cooked 1 side for 4 minutes then flipped and cooked the other side for 3 minutes.
Sauce for each serving: Add 30g mayonnaise to 15ml of lemon juice and add in a little crushed garlic and black pepper.
Serve the fishcakes on the sauce with a large green side salad, spraying with a little vinegar.