Serves
4
Fish Cakes
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. You can also use any type of white fish.
Ingredients
- 750g cod, diced
- 4 spring onions, sliced
- 2 medium eggs
- 4 tbsp lime juice
- 2 cm piece ginger, minced
- 65g macadamia nuts, finely chopped
- 2 tbsp olive oil
- 8 iceberg lettuce leaves
- 300g cucumber, sliced
- Handful mint, chopped
- Handful fresh coriander, chopped
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 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, 1 tbsp olive oil, and the remaining lime juice and top with your cooked fish cakes.
- Kcal: 386
- Protein: 39g
- Fats: 23g
- Carbs: 3.2g
- Fibre: 2g
- Serving Size: 1 serving
