You'll want to create this dish just by looking at it! Avocado, lemon, radishes, and peas accompany these delicately breaded fish cakes. You'll want to keep this in your spring menu rotation because it's bright, stunning, healthy, and gluten-free.
- 14 ounces cod, fresh or frozen and then thawed
- 1 cup almond flour
- 1 egg
- 1 1/ 2 tablespoons coconut flour
- 4 cloves garlic
- 1 tablespoon chives, or green onion (green part) chopped
- 2 tablespoons lemon, juiced
- 1 teaspoon salt
- 1 1/ 2 tablespoons avocado oil
- Lemon for serving
Optional Fresh Veggies (can substitute according to what's in season)
- 2 avocados
- 2 radishes
- 1 cup snap peas
- 1/ 4 cup micro greens or sprouts
If you’re using frozen cod, make sure it is well thawed. Using clean hands squeeze the fish over the sink to get rid of any excess moisture. Dab it with a paper towel. In a bowl, shred the fish into fine pieces with your hands or forks.
Add almond flour, egg, coconut flour, garlic, chives/green onions, lemon juice, and salt and mix together until well combined.
Using a 1/4 cup (will make about 6 patties) or 1/3 cup (will make 4 large patties) scoop mixture out and form into flat patties. Set onto a flat tray and put in fridge for 20 minutes.
Meanwhile, prep your optional fresh ingredients.
Remove fish cakes from fridge. Heat a skillet over medium heat (my cast iron skillet makes awesome fish cakes). Add avocado oil or ghee. Carefully place fish cakes into skillet. Don’t overcrowd the pan, but you can probably add about 4 at once. Cook for 4 minutes each side or when the fish cake is opaque. Remove from pan and serve with a squeeze of lemon juice and fresh ingredients!