I am always trying to get more fish in my kids’ diet. They readily eat fish at home, but a school lunch is another thing. So far, tuna salad is the only solution I’ve found – until these grain-free fish cakes!
The ingredients I had on hand were different, plus I’m averse to measuring things (especially on school mornings), so I just took this as the basic idea and winged it from there.
The grain-free fish cakes turned out so good that the kids were willing to have it for dinner and lunch the next day – and one of the teachers asked for the recipe.
Best Grain-Free Fish Cakes
These grain-free fish cakes are my favourite! I love how these cakes are my kids eat more of their fish. This dish is perfect if you got kids at home.
Ingredients
Poaching Fish Ingredients
- 2 pounds Fish - skinless boneless
4 cups chicken stock (chicken broth or chicken bouillon)
1 splash white wine
1 handful yellow onion - roughly chopped
Cake Ingredients
3 cups coconut flour- ½ cup flax seed - ground
5 teaspoons salt
1 teaspoon cilantro (coriander)
1 teaspoon cumin
1 teaspoon garam masala- 5 small yellow onion - chopped small
6 cloves garlic - pressed
7 medium egg
¼ cup olive oil
4 splashes white vinegar
1 medium lemon juice - juice of one lemon
¼ cup coconut oil
Instructions
- Put the broth in a pan, and throw a handful of onion and a splash of wine or vinegar in the broth.
- Heat the broth until almost a simmer, add the fish, and let it cook until it is nice and white and poached. It should take 5 to 10 minutes.
- While that’s cooking, you can start the mix for the cakes:
- Beat the eggs and mix all the wet ingredients in a bowl.
- Mix all the dry ingredients in a bowl.
- When the fish is ready, remove it from a colander and let it drain.
- Move the fish to a bowl and break it up (flake it) with a fork or clean hands.
- Add the wet and dry ingredients and mix it all up. It should be nice, thick, and moist, perfect for forming into cakes – if it’s too dry or too wet, add more of the opposite ingredient type.
- Form into cakes – I used my hands and made the cakes a little smaller than palm size.
- Heat the coconut oil in a pan, put the cakes, and cook covered on med-low heat until the bottom is brown. Then flip and cook for a few more minutes.
Nutrition
Calories: 1589kcalCarbohydrates: 95gProtein: 97gFat: 94gSaturated Fat: 39gPolyunsaturated Fat: 21gMonounsaturated Fat: 27gTrans Fat: 0.02gCholesterol: 1315mgSodium: 54506mgPotassium: 1525mgFiber: 31gSugar: 40gVitamin A: 1983IUVitamin C: 9mgCalcium: 718mgIron: 28mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
