Who doesn’t love fish and chips? I do, but I prefer not to have my arteries clogged for the pleasure so here’s and alternative that you can feel good about. Fresh fish is full of all the omega fatty acids that are so good for us and sweet potato contains lots of vitamin A, B-group vitamins and beta-carotene, a powerful antioxidant and is lower GI than regular potato.
1 lge sweet potato, washed and sliced into “chips” skin on
2 pieces fresh salmon, chopped finely
2 pieces firm white fish, chopped finely
4 eshallots, sliced
1 x2cm square ginger, grated
Zest 1 lime
1 tbsp macadamia oil (coconut is fine)
Pinch salt and pepper
1 tsp dried Italian herbs
Toss sweet potato chips in macadamia oil with salt, pepper and herbs. Lay out on baking tray on baking paper and bake on 200 degrees for 20-30 mins until cooked.
In a bowl mixed finely chopped fish with zest, ginger and eshallots. Heat frypan with 1 tsp coconut oil. Roll mix into small patties and cook.
Serve “fish & chips” with a nice big salad and some homemade tartare sauce if you like- natural yoghurt, 1 tbsp chopped capers, 1 tbsp chopped gherkins, 1 tbsp chopped fresh mint. Enjoy 😉
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