Made these tasty little bite sized fish cakes and they were eaten by us all without complaint. It’s standard in our house that at every mealtime my youngest daughter asks “is there potato in it?” To which the reply is always “no”. These are completely potato (and cauliflower free!!).
I also made a chilli and tomato dip, which was relatively straightforward and worked well.
For the fish cakes you will need:
2 tins of tuna (drained) or another fish (240g)
Clove of garlic – crushed
Salt & pepper
Handful fresh parsley – chopped
X4 Tbls parmesan -grated
Tbls coconut flour
Tbls ground flaxseed
Put everything in a large bowl and mix well until everything is combined. Then shape into small discs and put on a plate and store in the fridge for approx hour, or until you need to cook them.
When ready to cook, place some butter and coconut oil into a pan and when the oil is hot fry the fish cakes until golden – takes approx 5/6 minutes on each side.
Serve with some lemon or lime wedges.