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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 Primal Palate Seafood 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 Primal Palate Organic Seafood Seasoning
½ cup gluten-free breadcrumbs (or almond flour breadcrumbs 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, Primal Palate Organic Seafood 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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