Czas przygotowania
25 mins
Czas gotowania
10 mins
Liczba porcji
6
Składniki
Składniki
- 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
Wykonanie
Wykonanie
- 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.
- Add almond flour, egg, coconut flour, garlic, chives/green onions, lemon juice, and salt and mix together until well combined.
- 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.
- 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.
- 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!