INGREDIENTS
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
2 eggs
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
METHOD
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.
NOTES
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.
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