Salmon fish cakes
Ingredients
- 1/2 red onion
- 3 cloves garlic
- 1/4 red pepper
- 1 tbsp coconut oil
- 1 handful fresh spinach
- 1 large potato
- 200 g salmon fillet
- 2 eggs
- 2 tbsp coconut flour (or wheat flour)
Guacamole dip
- 1 avocado
- 1 tsp fresh lemon juice
- 1 pinch ground black pepper
Instructions
- Chop and fry the onion, garlic and red pepper in ½ tbsp. coconut oil on a medium heat until soft
- Finely chop the spinach and add to the pan until wilted
- Chop the potato into chunks (including the skin) and boil for 10 minutes, or until soft
- Also boil the salmon for 5 minutes, then drain and gently break into chunks
- In a bowl, mash the potato add the cooked ingredients, salmon and the eggs
- Form the mix into burger shapes and lay on a plate covered in the coconut flour, ensuring the fish cakes are covered in the coconut flour
- With the remaining ½ tbsp. coconut oil, fry the fish cakes on a medium heat to allow them to set and slightly crisp on the outside
- While the fish cakes are cooking, prepare the guacamole dip. Mash the avocado with a fork, stir in the lemon juice and black pepper and serve
Notes
Serve with a green salad