Fish Cakes

Okay, I am done griping and back at the helm, even though I have no voice and Kleenex is still my best friend…

This was our lunch with a side of raw veggies. Super-healthy and tasty… even for those who will not eat fish in any other form! I prep the mixture early in the morning, then fry them up at lunchtime.

Fish Cakes

2 cans wild salmon

1 can flaked tuna

3 eggs

1/3 cup minced onion

3 teaspoons dried dill (fresh is better if you have it, but use quite a bit more)

1 1/2 Tablespoons (a hefty squirt) of prepared mustard

1/2 tsp salt

1 tsp fresh ground pepper

1/4 to 1/3 cup sifted coconut flour

Drain and remove the spine from the canned fish. Place all ingredients in a bowl and combine with a fork or gently pulsing food processor. Add a bit more coconut flour if needed to get the mixture to adhere. Coconut flour will absorb more moisture as it sits, so err on the side of a little less. If the first batch doesn’t hold together well, you can always add a little more.

Drop with a spoon into a medium-hot cast iron skillet, well-oiled. I gently pat them down with the spoon to make a “patty”… there is no need to pre-shape them if you make your patties on the small side. Gently flip them over after a full two or three minutes. You will get a feel for the cooking time, depending on your patty size and heat.

You can vary the fish content as you wish: pure salmon, pure tuna (might be a little dry), or leave the bones in and whiz with the food processor… whatever your clientele can handle.


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