Monday, 28 September 2015


This recipe is proudly supported by Australian Certified Organic
 for Australian  Organic Awareness Month

A great finger food for a party, a lunch box idea, an afternoon snack or add a big salad to make it dinner!

500 grams fresh white Australian Certified Organic fish
1 tsp Macro certified organic dijon mustard
handful certified organic fresh parsely
1 Australian Certified organic free range egg
1 tsp certified organic rosemary
1 tsp certified organic coriander
1 tbsp fish sauce
1 clove certified organic garlic
2  organic kaffir lime leaves
1/2 organic onion
2 tbsp certified organic coconut flour
coconut oil for frying

Preheat oven to 180 degrees. Chop fish into cubes.
In a food processor, chop garlic, onion and all herbs finely.
Add in the fish, Dijon mustard, egg and fish sauce and process until combine and mixture is sticking together well.
Use a teaspoon to scoop out small balls of mixture and roll into balls.
Roll in coconut flour and flatten.
Melt coconut oil into a hot pan for shallow frying.
In batches, shallow fry the fish cakes. Extra care is needed when shallow frying as the fish cakes become fragile.
Once golden brown, place all balls into a tray and into the oven for approximately 10 minutes to cook through. Serve.

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