Check out these amazing fish cakes…full of herbs…packed with magnesium, calcium, good fats and protein – and Gluten and Dairy FREE.
Just perfect for lunch or quick dinners served with a salad and maybe a portion of veggie chips!?! Try it tonight…even the kids will like them!
Servings: 4
Ingredients:
- 212 g (7 1/2 oz) tinned salmon (or use fresh)
- 1 medium egg, lightly whisked
- 1/2 small red onion, finely chopped
- 1 tablespoon chopped coriander (cilantro), plus extra to serve
- 2 teaspoons chopped chives
- 1 teaspoon chilli flakes
- 2 teaspoons mustard
- Celtic Sea salt and freshly
- ground black pepper, to taste
- 2 tablespoons coconut flour
- 1 teaspoon coconut oil
- 1 tablespoon Love Your Gut powder (optional)
- lime wedges, to serve
Method:
- Drain the salmon and put in a medium bowl. Remove the bones then mash the flesh with a fork. Add the egg, onion, herbs, chilli flakes, mustard, Love Your Gut powder and salt and pepper. Mix well.
- Roll the mixture into one big ball, then cover and chill in the freezer for 30 minutes. When you’re ready to cook the fishcakes, take the mixture out of the freezer and divide into four. Shape each portion into a fishcake and sprinkle both sides with flour.
- Heat the oil in a medium frying pan over medium heat, then cook the fishcakes for 7–10 minutes each side, or until golden brown.
- Serve immediately, with coriander and lime wedges.
This lovely recipe is from “Supercharged Food“, and its founder Lee Holmes (clinical nutritionist and author).