Todays recipe celebrates the humble fish cake.
There is something very satisfying about fish cakes. They are compact, nutritious and slightly comforting. They also tend to be coated in white bread crumbs, deep fried to high heaven and for someone who is avoiding certain food or is wanting to eat healthily, a bit of a nightmare.
These round beauties are the perfect gluten/grain/dairy free alternative. I use sweet potato for an added nutritional benefit as you get good stuff like vitamin A, C, and some antioxidants, and tinned tuna for ease and its protein kick. These are very simple to make, super filling and they will delight your taste buds. Plus they will do your body good!
Being naturally healthy and getting slim is NOT about deprivation or saying goodbye to certain foods forever its about celebrating and creating the flavours you really enjoy (fishy stodginess in this case) in a healthier way.
Feel free to use any fish you fancy but tuna is great as its such a neutral taste that even ‘non fish’ people (like kids for example) might not even notice it it there!
(Apologise for those of you expecting ice lolly recipe today – they didn’t turn out perfect so am rejigging my recipe – I only want to give you the best!)
If you want to go the whole fish and chip shop hog then why not make some celeriac and parsnip ‘chips’ and maybe a sneaking serving of mushy peas (maybe thats just me…)
Sweet Chilli Fish Cakes
Ingredients
- 400 g sweet potato
- 112 g tuna this is one drained tin of tuna
- 1 onion
- 1 tsp salt
- 1/3 tsp cayenne pepper
- 1 tsp coconut sugar
- 1 tbsp raw apple cider vinegar
- pepper for seasoning
- Coating
- 30 g ground linseeds or ground almonds
Instructions
- Chopp the sweet potato and boil until soft.
- In a food processor blend the all the other fish cake ingredients.
- Drain the sweet potato once cooked and add to the mixture and pulses until smooth (or leave lump if you like). Taste the mixture and add more cayenne or salt to your liking.
- Then grab one large tbsp of the fish cake mixture and mould it in your hands then cover in the ground linseeds and place in a frying pan with some lard/oil/coconut oil/butter. Do this until you have used up all the fishcake mixture.
- Cook on medium heat until brown on both sides.
- You will need to flip the fishcakes carefully as they will still be very squidgy, so make sure you pan is well greases and take care. You can reshape them in the pan if need be.
Notes
Serve with a large salad.
These will freeze well so why not double up your portion and freeze some for a lazy future dinner?
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