msc_ecolabel

Cod fish cakes

Prep time 25 mins
Cooking Time 10 mins
Serves 6

Recipe By

Beth Bierema Beth is the Holistic Nutritionist, food stylist, and photographer behind Foody First.

  • 400g MSC certified sustainable cod - fresh or frozen and thawed - soak up/squeeze out as much moisture, cut/ripped into small pieces
  • 1 cup almond flour
  • 1 egg
  • 1 ½ Tbs coconut flour
  • 4 garlic cloves
  • 1 Tbs chopped chives + green onions (green part)
  • 2 Tbs lemon juice (juice of 1 small lemon)
  • 1 tsp salt
  • 1 ½ Tbs avocado oil or ghee for pan-searing
  • 1 lemon or lime for serving

Optional Additions:

  • 1-2 avocados
  • 2 radishes
  • ½ - 1 cup of snap peas
  • Microgreens or sprouts
  • Salt and pepper for seasoning
  1. If you’re using frozen cod, make sure it is well thawed. Using clean hands squeeze the fish over the sink to get rid of any excess moisture. Dab it with a paper towel. In a bowl, shred the fish into fine pieces with your hands or forks.
  2. Add almond flour, egg, coconut flour, garlic, chives/green onions, lemon juice, and salt and mix together until well combined.
  3. Using a 1/4 cup (will make about 6) or 1/3 cup (will make 4 large patties) scoop mixture out and form into flat patties. Set onto a flat tray and put in fridge for 20 minutes. Meanwhile, prep your optional fresh ingredients.
  4. Remove fish cakes from fridge. Heat a skillet over medium heat. Add avocado oil or ghee. Carefully place fish cakes into skillet. Don’t overcrowd the pan, but you can probably add about 4 at once.
  5. Cook for 4 minutes each side or when the fish cake is opaque. Remove from pan and serve with a squeeze of lemon juice and fresh ingredients!

Ingredients

Method

  • 400g MSC certified sustainable cod - fresh or frozen and thawed - soak up/squeeze out as much moisture, cut/ripped into small pieces
  • 1 cup almond flour
  • 1 egg
  • 1 ½ Tbs coconut flour
  • 4 garlic cloves
  • 1 Tbs chopped chives + green onions (green part)
  • 2 Tbs lemon juice (juice of 1 small lemon)
  • 1 tsp salt
  • 1 ½ Tbs avocado oil or ghee for pan-searing
  • 1 lemon or lime for serving

Optional Additions:

  • 1-2 avocados
  • 2 radishes
  • ½ - 1 cup of snap peas
  • Microgreens or sprouts
  • Salt and pepper for seasoning
  1. If you’re using frozen cod, make sure it is well thawed. Using clean hands squeeze the fish over the sink to get rid of any excess moisture. Dab it with a paper towel. In a bowl, shred the fish into fine pieces with your hands or forks.
  2. Add almond flour, egg, coconut flour, garlic, chives/green onions, lemon juice, and salt and mix together until well combined.
  3. Using a 1/4 cup (will make about 6) or 1/3 cup (will make 4 large patties) scoop mixture out and form into flat patties. Set onto a flat tray and put in fridge for 20 minutes. Meanwhile, prep your optional fresh ingredients.
  4. Remove fish cakes from fridge. Heat a skillet over medium heat. Add avocado oil or ghee. Carefully place fish cakes into skillet. Don’t overcrowd the pan, but you can probably add about 4 at once.
  5. Cook for 4 minutes each side or when the fish cake is opaque. Remove from pan and serve with a squeeze of lemon juice and fresh ingredients!

Beth Bierema

Beth is the Holistic Nutritionist, food stylist, and photographer behind Foody First: a place to share her love of creating and styling delicious recipes and sharing the beauty she finds in the everyday. She hopes to inspire others to try new foods, be creative with their cooking and live a life of joy.

Visit her blog
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