Wild fish cakes recipe

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Fish is a wonderful source of protein and the essential fatty acids that will aid in detoxification.

  • Yield: 10 fish cakes


  • 1 lb frozen haddock or pollock fillets, thawed
  • 1 cup almond or hazelnut flour, divided
  • ½ cup finely chopped green onions
  • 1 tbsp dried dill or ¼ cup chopped fresh
  • 1 tbsp mustard seeds, ground
  • 1 large organic egg
  • 1 tsp pink rock or gray sea salt
Optional Boosters
  • ½ cup finely chopped celery
  • 1 tbsp Julie’s Curry Powder
How to Make It
  1. Place the thawed fish in a colander and press to remove excess liquid. Transfer the fish to a bowl and, using two forks, tear into flakes.
  2. Add ¾ cup of the nut flour and the rest of the ingredients, including curry powder and celery if using, and stir well.
  3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  4. Divide the mixture into eight ¼-cup portions, using your hands to shape each into a ½-inch-thick patty.
  5. Place on the baking sheet, and sprinkle the remaining ¼ cup nut flour on top of the patties until well coated.
  6. Bake the for 40 minutes or until lightly browned. Serve warm with the Super Guac.

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