Attention all fish haters!
I’m with you. I hate fish too. Except…
I don’t hate these. In fact I love them. And they are fish cakes.
SAY WHAT?!
Finally, a way to enjoy fish for the squeemish among us? Finally, a recipe that doesn’t make you gag just to picture it!?
It’s true. I’ve found it. This is my new (and currently only) way to eat fish. To get those healthy fats, that iodine, and all those amino acids! Fish cakes. The answer to so many of life’s problems.
Like…How do I enjoy fish?
Answer: Fish cakes.
What is the meaning of life?
Answer: Fish cakes…and being nice?
And it goes on. Trust.
The reasons these fishcakes are delicious is :
1) They are spiced up like crazy to demolish any gross fishy taste
2) you pan fry them, and fried stuff tastes good.
3) when you eat them you can imagine all of the goodness going straight into you
In this post, I may seem a bit…overly excited about fish? You might be thinking “what is the big deal!?” But as someone who just DOESN’T DO FISH, this is big. Fish really is very very healthy for you, and I always felt like my diet was missing a certain dimension by pretty much outright BANNING fish from my kitchen. I never grew up on fish, never liked it, used to gag when my mom baked salmon (for her to eat ONLY!!!) and the smell wafted up the stair case…
Okay, I’m still gagging.
Now that my diet is a bit more well rounded with this inclusion of fish, I am a happy camper! And if I can help any of you to enjoy fish too? Well, mission in life accomplished I suppose! So give these a try…be brave…you can do it! I avoided making my first fish cake from Aglaee’s book for weeks. I even made a video about how I was so scared to try it. Eventually I pulled on my big girl pants and just did it.
And you know what? I ate them all in 2 days.
So thanks to Aglaee for introducing me to the wonderful world or fishcakes.
It’s beautiful out here in fish cake heaven. Beautiful.
*FAJITA SPICE MIX RECIPE HERE*
- 1 tbsp coconut oil for frying
- 1 can (8oz) salmon
- 2 tbsp coconut flour
- 2 tsp fajita spices
- ⅓ tsp chili powder
- sprinkle of cayenne pepper
- 1 scallion, finely chopped
- 1 egg
- Open the can of salmon, dump in a medium bowl, and remove the skin and any large bones (small ones are fine to leave it! calcium nom)
- Shred up the salmon using a fork. Add the rest of the ingredients (except the coconut oil) so the bowl and mix thoroughly.
- preheat a pan to medium heat, melt the oil, and form into patties, placing them all on the pan.
- cook for about 5 minutes, until golden brown on the one side, and then flip.
- cook for another 3 – 5 minutes.
These can be served with cilantro cauliflower rice and salsa, like pictured. I don’t have time to write that one up so I will be posting it later this week! There are many other ways to enjoy these too, over a salad or perhaps totally alone! Get creative and let me know what you do!
It’s off to work for me now, so have a fantastic day and PLEASE do not immediately dismiss these cakes!
oh PS. I’m going to be hosting a giveaway for a SPIRALIZER when my facebook page hits 1000 likes. We are ALMOST there, 5 away, so go give me a like if you want a chance to win!
