Fish cakes are delicious and this is a different twist on the normal version. You can use whatever fish you like, tinned or fresh. These freeze really well and are a great high protein dinner, lunch or snack. You could definitely sneak in some grated carrot, zucchini or puréed broccoli if you need to stealthily get some veggies in someone.
400g raw prawns
415g tin salmon (you can use fresh salmon or any other fish if you prefer)
1/2 cup fresh dill, chopped
1/2 cup Italian parsley, chopped
1 long red chilli, finely chopped
3cm square fresh ginger, chopped
2 cloves garlic, crushed
3 eggs
1 tbs coconut oil, for cooking
In your food processor pulse the prawns, chilli, garlic, ginger and herbs until the prawns are minced. Transfer to a bowl with the tinned salmon and mix together. Add eggs and mix well. Use your hands to form small patties. Heat your frypan and add coconut oil. Cook patties for about 5 mins each side over a medium heat or seal on each side for a few minutes until about half cooked and place on a baking paper lined tray in the oven on 180C to finish cooking and stay warm while you cook the rest. You can add the extra patties as you go so they all stay warm and don’t dry out. We had ours with some fresh steamed veggies and a drizzle of flaxseed oil.
Reblogged this on Janak Mistry.