Fish cakes make an excellent simple meal accompanied by a green salad or some roasted vegetables. This low carb version is excellent served with my low carb sweet chilli sauce.
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: Fish
Serves: 4
Ingredients
- 600gr white fish steamed and flaked
- 1 cup fresh low carb breadcrumbs (use low carb bread recipe here).
- 1 onion sliced
- Handful of fresh coriander
- Salt to taste
- 3 cloves garlic
- ½ tsp red chilli flakes
- 1 tbles psyllium husks
- 2 eggs beaten
- Oil for frying
Instructions
- Blitz all the ingredients besides the fish and the eggs in a food processor. Whizz for a about a minute until the ingredients are well blended.
- Add the beaten eggs and the steamed fish that has been cooled and blend for about another minute.
- Remove from the processor and mix thoroughly by hand.
- Shape in 12 round discs
- Half-fill a heavy-based frying pan with oil and heat over a medium to high heat.
- Carefully lower the fish cakes into the hot oil, in batches (the oil should reach halfway up the sides of the patties).
- Fry until crisp and brown, turning once during cooking.
- Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.
- Repeat the process with the remaining fish cakes.
Serve hot or cold with homemade sweet chilli sauce.
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