Servings: 4 · Prep Time: 20 mins · Cooking Time: 30 mins
Total Time: 50 mins
A simple and easy fish cake recipe using fresh cod and coconut flour.
- Cod (450g)
- Coconut flour (1 cup)
- Fresh coriander (1/2 cup)
- Spring onion (One, chopped)
- Red curry paste (2 or 3 tbsp)
- Fish sauce (2 tbsp)
- Egg (One)
- Green beans (Three, diced)
- Lime juice (1 tbsp)
- Red onion (1, finely diced)
Chop up the fish, then add the fish and all the remaining ingredients into a blender.
Blend until it is nicely minced, but stop short of it becoming a pur�e (you may need to stop
and start until you reach the correct consistency).
Put the mixture into a mixing bowl and pop in the fridge for an hour or two to firm up. On a
baking tray, carefully shape the fish cakes with your hands (be careful not to over-handle
them, else the fish will break off).
Optionally, coat in some primal batter before popping them in the oven (see page 186).
Then put in the oven on gas mark 4 (180 degrees Celsius), for around 30 minutes until the
fish cakes are piping hot in the centre (this will vary based on the size of the fish cakes
you have shaped).