Karin’s low carb fishcakes

This is a really quick-and-easy recipe. The recipe makes roughly 35 medium sized fish cakes. Once cooked, they can be frozen for up to one month.

White-fish ginger limes ground-coriander dried-chilli-flakes Egg-white fresh-coriander fish-sauce

Ingredients

  • 900g fresh white fish (only use frozen fish if necessary)
  • 1x 5cm stick of fresh ginger, peeled and grated.
  • 3 limes, zested and juiced
  • 1 Teaspoon ground coriander
  • ½ Teaspoon dried chilli flakes
  • 3 egg whites (do not use yolks or the mixture will separate)
  • 3 Teaspoon fish sauce
  • 1 cup fresh coriander, roughly chopped
  • 1 Lime halved for garnish
  • ¼ cup coriander for garnish
  • Sweet chilli sauce for dipping

Instructions

Add all the ingredients into a large bowl and stir until roughly mixed. Transfer the fish mixture into a high-speed food processors and blend until well combined. Depending on the size of your food processor, you may want to do this step in 2 or 3 stages. The blended mixture should resemble a glue-like consistency.

Place a non-stick pan frying pan on a medium heat. Add a teaspoon of pure butter (no margarine) or alternatively, coconut oil. Note that the coconut oil will alter the taste of the fishcakes to a slightly more sweet, coconut, flavour.

Scoop a heaped tablespoon of the fish mixture into the pan and press flat gently. Repeat with 4 or 5 fishcakes in the pan. Grill golden brown on both sides.

Serve with a garish of lemon wedges, fresh coriander and sweet chilli sauce.

This recipe is equal to 2 small protein bars:

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