Servings: 4 · Prep Time: 20 mins · Cooking Time: 30 mins
Total Time: 50 mins
Dinner | Lunch | Salads & Starters | Autophagy Friendly | Keto
While we have several great Asian fish cake recipes, this one is awesomely delicious and a favourite of those not so keen on Oriental dishes. While all kinds of fish works well in this dish, I like a combination of tuna, sea bass, salmon and a little bit of smoked fish.
- Fish (600g)
- Cauliflower (1 or 2 cups)
- Almond Flour (1/2 cup)
- Black Pepper (1/2 tsp)
- Ground Cumin (1 tsp)
- Spring Onion (6 diced)
- Red Onion (1 diced)
- Coriander (Handful)
Make cauliflower rice in a blender, then cook it in a frying pan with olive oil. Cook the fish too (either in the oven or saucepan).
Let everything cool down and then mix all ingredients together. I prefer to hand mix everything, so that you still get a nice texture. But do whisk the eggs separately.
Bring a frying pan up to heat with extra virgin olive oil and then add in your fishcakes. Cook for 3 to 5 minutes either side. Garnish with coriander or parsley.
Tip: Don't worry if they break up a little, you can always reshape them with a large round cookie cutter (as I did in the photo).