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White Fish Cakes Without Potatoes
Perfectly seasoned white fish cakes make the perfect summer meal! They are light, flakey, and super flavourful using Les Savoureux Organic Sugar-Free Fish Seasoning. A weeknight favourite and a complete crowd pleaser! No need to figure out what's for dinner, we've got you covered!
Makes 8
Gluten-Free, Whole 30 (if modified)
Gluten-Free, Whole 30 (if modified)
Ingredients
1 lb white fish (cod, haddock) cut into chunks
1 egg
1 green onion, finely chopped
2 tablespoons mayonnaise
½ teaspoon hot sauce
Juice of ½ lemon juice
½ teaspoon lemon zest
2 teaspoons Les Savoureux Organic Sugar-Free Fish Seasoning
½ cup gluten-free breadcrumbs (or Grain-Free Breadless Cassava breading for Whole30)
½ teaspoon salt
¼ teaspoon black pepper
Avocado oil, for cooking
Chopped parsley, for serving
Mayonnaise, for serving
Mayonnaise, for serving
Directions
Add the fish to a food processor.
Pulse for 4-5 seconds, just until the fish is slightly broken up, but not minced.
Add the egg, onions, mayonnaise, tabasco, lemon juice, zest, Les Savoureux Organic Sugar-Free Fish Seasoning, breadcrumbs, salt and pepper.
Pulse until just combined.
Line a baking sheet with parchment paper. Scoop ¼ cup portion of the mixture, and form into a cake-like shape using your hands.
Place onto the baking sheet, and continue for the rest of the mixture.
Place in the freeze for at least 30 minutes before cooking.
In a large frying pan over medium heat, add a generous amount of avocado oil.
Carefully place the fish cakes into the hot oil.
Cook for 3 minutes per side, until evenly browned and until the fish is cooked through.
Serve with fresh parsley and a lemon wedge.
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