I was surprised how much I liked it and how well it worked. I didn't use any potato in the fish cakes and they were a great texture. I couldn't believe how well they stuck together. Probably because I used an egg... a lot of my past fish cake/bean burger recipes have been attempted without an egg for Mr Egg-Free, what a difference it makes!
They aren't too spicy, just enough for a bit of a kick but to still be enjoyable. They go really well with the flavours in the wild rice salad too.
Spicy Lime and Coriander Fish Cakes with Wild Rice Salad
Serves 2
Ingredients:
Fish cakes:
- 1 tin of tuna
- 1 egg
- 1/2 cup of oats (can be gf oats)
- 1/2 red onion finely diced
- juice of 1 lime
- 1 tsp chili flakes
- 1/4 tsp cayenne pepper
- 1-2 cloves of garlic minced
- handful of fresh coriander
- salt and pepper to taste
- coconut oil
Rice salad:
- 1 cup cooked mixed wild rice
- 1 handful spinach
- 10 cherry tomatoes
- 10 sugar snap peas
- half red onion
- 1/2 tbsp chopped fresh mint
- 2 glugs olive oil
- 1-2 tsp apple cider vinegar
- salt and pepper to taste
Directions:
Fish cakes:
- Combine in a food processor tuna (drained), egg and oats. Blend until combined.
- Stir in the remaining ingredients, form into 4 balls and place in the fridge while you make the rice salad.
Wild rice salad:
- Chop cherry tomatoes, sugar snap peas, red onion and spinach. Combine with cooked rice in a bowl.
- Pour in olive oil and apple cider vinegar and stir through.
- Add fresh mint, salt and pepper and mix through.
- Set to the side while you finish the fish cakes.
Fish cakes (continued):
- Heat coconut oil in a fry pan.
- Cook fish cakes over a medium heat. Squish them down into patties once placed in the pan.
- Cook for 2 - 3 minutes on either side until brown.
- Serve with rice salad and enjoy!
Note: You don't necessarily need a food processor to mix the fish cakes. You can get messy and just use your hands!
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