Fish Cakes (SIBO) Recipe

Fish Cakes (SIBO) Recipe
Super simple and clean fish cake recipe here. Having the chopped macadamia nuts on the outside gives a yummy crunch. Careful your pan doesn’t get too hot or your fish cakes might stick.
SERVES 3
Ingredients
- 750g white fish, diced
- 4 spring onions, green part only, sliced
- 2 eggs
- 1 tbsp lime juice
- 2 cm piece ginger, minced
- 1/2 cup macadamia nuts, finely chopped
- 1 tbsp coconut oil
- 4 ice berg lettuce leaves
- 1/2 cucumber, sliced
- Handful mint, chopped
- Handful fresh coriander, chopped
- 2 tbsp olive oil
- 3 tbsp lime juice
Directions
- In a blender or food processor, add the fish, spring onion, 1 egg, 1 tbsp lime juice and ginger and blend until smooth.
- In a bowl beat the remaining egg and place the macadamia crumbs on a plate.
- Form the fish into patties and then dip in the egg and roll in the nuts and set aside. Do this until all the mixture is used up.
- To cook them, in a medium/hot pan add the coconut oil and then add the fish cakes. Cook until nicely browned on both sides and cooked through.
- Meanwhile place 2 lettuce leaves on each plate and sprinkle with the cucumber, mint, coriander, olive oil and lime juice and top with your cooked fish cakes.
PER FISH CAKE
- Kcal: 588
- Protein: 52.6g
- Fats: 39g
- Carbs: 4g
- Fibre: 3g