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Home Ground Seafood Recipes / Mince Seafood Recipes

Best Grain-Free Fish Cakes

Best Grain-Free Fish Cakes
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I am always trying to get more fish in my kids’ diet. They readily eat fish at home, but a school lunch is another thing. So far, tuna salad is the only solution I’ve found – until these grain-free fish cakes!

The ingredients I had on hand were different, plus I’m averse to measuring things (especially on school mornings), so I just took this as the basic idea and winged it from there.

The grain-free fish cakes turned out so good that the kids were willing to have it for dinner and lunch the next day – and one of the teachers asked for the recipe.

Best Grain-Free Fish Cakes

Best Grain-Free Fish Cakes

Gretel ShawGretel Shaw
These grain-free fish cakes are my favourite! I love how these cakes are my kids eat more of their fish. This dish is perfect if you got kids at home.
5 from 1 vote
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 5 people
Calories 1589 kcal

Ingredients
 
 

Poaching Fish Ingredients

  •  
    2 pounds Fish - skinless boneless
  • Bowl Of Fresh Chicken Broth4 cups chicken stock (chicken broth or chicken bouillon)
  • White Wine Swirling In A Goblet Wine Glass, Isolated On A White Background1 splash white wine
  • Ripe Yellow Onion On A White Background1 handful yellow onion - roughly chopped

Cake Ingredients

  • Bowl Of Coconut Flour3 cups coconut flour
  •  
    ½ cup flax seed - ground
  • Wooden Bowl Of Salt5 teaspoons salt
  • Big Bunch Of Fresh Green Cilantro Isolated1 teaspoon cilantro (coriander)
  • Cumin In Plate Isolated1 teaspoon cumin
  • Heap Of Indian Masala Powder1 teaspoon garam masala
  • Ripe Yellow Onion On A White Background5 small yellow onion - chopped small
  • Garlic6 cloves garlic - pressed
  • Chicken Egg7 medium egg
  • Glass Bowl Of Olive Oil Isolated On White Background¼ cup olive oil
  • Glass Jar With Vinegar Isolated On White.4 splashes white vinegar
  • Fresh Lemon Juice, Juice Of Squeezed Lemons With Pulp In Wooden Bowl1 medium lemon juice - juice of one lemon
  • Coconut Oil¼ cup coconut oil

Instructions
 

  • Put the broth in a pan, and throw a handful of onion and a splash of wine or vinegar in the broth.
  • Heat the broth until almost a simmer, add the fish, and let it cook until it is nice and white and poached. It should take 5 to 10 minutes.
  • While that’s cooking, you can start the mix for the cakes:
  • Beat the eggs and mix all the wet ingredients in a bowl.
  • Mix all the dry ingredients in a bowl.
  • When the fish is ready, remove it from a colander and let it drain.
  • Move the fish to a bowl and break it up (flake it) with a fork or clean hands.
  • Add the wet and dry ingredients and mix it all up. It should be nice, thick, and moist, perfect for forming into cakes – if it’s too dry or too wet, add more of the opposite ingredient type.
  • Form into cakes – I used my hands and made the cakes a little smaller than palm size.
  • Heat the coconut oil in a pan, put the cakes, and cook covered on med-low heat until the bottom is brown. Then flip and cook for a few more minutes.

Nutrition

Calories: 1589kcalCarbohydrates: 95gProtein: 97gFat: 94gSaturated Fat: 39gPolyunsaturated Fat: 21gMonounsaturated Fat: 27gTrans Fat: 0.02gCholesterol: 1315mgSodium: 54506mgPotassium: 1525mgFiber: 31gSugar: 40gVitamin A: 1983IUVitamin C: 9mgCalcium: 718mgIron: 28mg
Have you tried this recipe?Please leave a rating and comment.
Tags: fish cakes
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