Family Fish Cakes with Garden Salad

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Family Fish Cakes with Garden Salad

Family Fish Cakes with Garden Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Time in fridge 2 hours
Course Main Course
Cuisine Paleo
Servings 8 cakes
Calories 21 kcal

Ingredients
  

  • 4 potatoes – large peeled and chopped
  • 6 shallots/spring onions chopped
  • 300 g tinned tuna or salmon or cooked fillets of any fish
  • 2 carrots grated
  • 1 celery stalk chopped finely
  • 1 egg unbeaten
  • 1 egg white + 1 tablespoon water beaten together
  • ¾ cup LSA for 'crumbing'

Instructions
 

  • Boil the potatoes until tender, drain, add black pepper and shallots/spring onions and mash well. Add the fish, carrot, celery, and unbeaten egg white and mix thoroughly.
  • Leave the mixture to cool then with an ice cream scoop, scoop the mixture and flatten with your palms into patties.
  • Dip each patty into egg white and water mixture then roll in the LSA.
  • Put the fish cakes in the refrigerator for 2 hours. Dry bake the cakes in a frypan for 5 minutes each side.
  • Serve with a garden salad.

Notes

What is LSA?
L stands for Linseed (flaxseed)
S stands for Sunflower seeds
A stands for Almond
How to make LSA?
Combine these ingredients in a blender and chop to a fine consistency.
3 parts linseed (flaxseeds)
2 parts sunflower seed
1 part almond nuts
You can also purchase it ready made in health food shops and supermarkets.

Nutrition

Calories: 21kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 20mgSodium: 191mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 2694IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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