Ingredients
450g white boneless fish (preferably local and wild caught)
Coriander
Pinch of salt
Pinch of chilli flakes
1-2 garlic cloves (optional)
1-2 tablespoons coconut oil or grass-fed ghee for frying
For the sauce
2 ripe avocados
1 lemon, juiced
Pinch of salt
2 tablespoons water
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In a food processor, add fish, herbs, garlic (if using), salt, chilli, and fish. Blitz until everything is combined evenly.
In a large frying pan on medium-high heat, add coconut oil or ghee to coat the pan.
Oil your hands and roll the fish mixture into 6 patties.
Add cakes to the heated frying pan. Cook on both sides until golden brown and cooked through.
While fish cakes are cooking, add all dipping sauce ingredients (starting lemon juice) to a small food processor or blender and blitz until smooth and creamy. Taste the mixture and add more lemon juice or salt if desired.
When fish cakes are cooked, serve warm or cold with dipping sauce.
Makes 6
Cals 69 Fat: 6.5g Carbs: 0.6g Protein: 1.1g