4cupschicken stock (chicken broth or chicken bouillon)
1splashwhite wine
1handfulyellow onion - roughly chopped
Cake Ingredients
3cupscoconut flour
½cupflax seed - ground
5teaspoonssalt
1teaspooncilantro (coriander)
1teaspooncumin
1teaspoongaram masala
5smallyellow onion - chopped small
6clovesgarlic - pressed
7mediumegg
¼cupolive oil
4splasheswhite vinegar
1mediumlemon juice - juice of one lemon
¼cupcoconut 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.