FISH CAKES Serves 4-6
400g Sweet Potato
80g Beans, sliced
800g Barramundi or other firm white fish
20g Garlic, crushed
10g Ginger, crushed
1 Ea Chilli Large Red, chopped
1.5 Tbsp Coriander, chopped
1 Kaffir Lime Leaf, shredded
1 Tbsp Fish Sauce
1 Tbsp Coconut Amino Seasoning * available in store at your closest Paleo Cafe
1 Tbsp Sea Salt Flakes
1 Tbsp Black Pepper
Zest of 1 lemon
1 Egg white, lightly beaten
Dice sweet potato into small cubes and cook in boiling water in a saucepan until semi soft, drain and place into a large mixing bowl. Slice green beans and boil for 1 minute in a small sauce pan, drain and add to the mixing bowl with the sweet potato.
Roughly chop the fish into cubes. Place half the fish into the bowl of a food processor and Blend the fish until smooth, then add to the mixing bowl. Place the other half of the fish into the food processor bowl and blend until semi chunky. Add to the bowl.
Mix in the garlic, ginger, chili, fish sauce, kaffir lime leaves, lemon zest, coriander, beaten egg whites, amino and salt and pepper. Use your hand to mix well.
Form the fish cakes into desired size.
Heat a frying pan over a medium heat and add 1 tbl ghee or coconut oil. Place the fish cakes in the pan and cook on both sides until golden brown and cooked through.
Serve with a salad or some Chilli Jam. (Recipe in the Paleo Café Lifestyle and Cookbook)