This is a very quick and flexible recipe for a posh breakfast, lunch, dinner or tea. It takes barely 20 minutes and can easily be modified by varying the fish and the spices. This is a good use of tinned fish, so all the ingredients can be at hand and ready to go – great for an impromptu meal and brilliant when camping! In the photo above it has been served as a delicious dinner with curried eggs and garlic yoghurt. It could equally be served on a bed of salad or with fresh vegetables.
BTW If you look at commercial fish cakes they are chock full of carbs – usually potato and wheat flour – *~* – and are quite low in fish too. This recipe uses just a small amount of ground almonds as a binder and is all the better for it, nutritionally and gastronomically!
Spiced Fish Cakes (Serves 2)
Wild Red Salmon, approx. 200g (1 tin)
Almonds, ground, 70g
Creamed coconut, 50g
Ground coriander, ground cumin, & garam masala, ½ tsp each
Whole cumin seed, 1 tsp
Crushed chilli flakes, salt and pepper to taste
Coconut oil, 2 tsp
Add all the other ingredients and fork them all together.
Form into patties 1 to 2 cm thick and fry in coconut oil on a medium heat for 5 to 10 minutes per side, turning once.
Voila! Couldn’t be simpler!
Macronutrients, per serving (recipe above = 2 main course servings)
P: 19g C: 8g F: 42g