Meal Type: Lunch
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP
Cooking Time: Under 2 hours
Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP
Cooking Time: Under 2 hours
Prep:
Cook:
Yields: 2 - 4 Servings
If you love Asian flavours, you’ll love these fish cakes. Perfect as an appetiser or paired with a salad for a larger meal, they will add some zing to your day.
Imperial
Metric
Ingredients
Fish Cakes
- 1½ lbs white fish (such as cod, haddock, etc.), skin removed, diced
- 1 long red chili pepper, minced
- 4 scallions, green part only, sliced
- 1 lemongrass stalk, white part only, chopped finely
- 1 tsp fresh ginger, grated
- 1 tbs lime juice
- ½ tsp salt
- 1 tbs coconut oil
Dipping Sauce
- 1 tbs sesame oil
- 1 tbs lime juice
- 2 tbs coconut aminos
- 1 tbs apple cider vinegar
- ½ tsp fresh ginger, grated
- ½ long red chili pepper, minced
- Salt to taste
Method
- Place the fish, chilli, spring onions, lemongrass, ginger, lime juice, and salt in a food processor and blend until minced and fully incorporated.
- Remove the fish from the food processor and roll into small patties. Place in the fridge until ready to cook.
- In a small bowl, mix all dipping sauce ingredients together. Taste and season with salt accordingly. Set aside.
- Place a non-stick pan over a medium heat. Melt the coconut oil then add the fish cakes. Cook for a few minutes on each side until cooked through and golden on both sides.
- Serve the fish cakes with the dipping sauce.
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