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
Poaching Fish Ingredients
- 4 cups chicken stock (chicken broth or chicken bouillon)
- 1 splash white wine
- 1 handful yellow onion - roughly chopped
- 3 cups coconut flour
- 5 teaspoons salt
- 1 teaspoon cilantro (coriander)
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 5 small yellow onion - chopped small
- 6 cloves garlic - pressed
- 7 medium egg
- ¼ cup olive oil
- 4 splashes white vinegar
- 1 medium lemon juice - juice of one lemon
- ¼ cup coconut oil
- 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.