3 cups of flaked fish of choice
1 cup mashed orange sweet potatoe
2 tsps garlic powder
Herbamare or Himalayan salt
a little white pepper
1 finely grated onion
2 tbls legal tomatoe sauce
2 tbls fresh finely chopped parsley
¼ cup almond flour
¼ cup coconut flour
coconut oil for cooking
Put all the ingredients into a glass bowl and mix well. Form little fishcakes and cook in a non stick pan with coconut oil until browned on both sides. Make sure the coconut oil only just coats the pan.
You can exchange the sweet potatoe with some caulimash. I used trout to make the fish cakes. I’ve used pilchards too. Salmon is also good. You can also add some chili flakes or herbs and spices of choice.