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