These delicate fishcakes are easily made with white fish, onion, herbs, lightly fried, and served with a fresh ribboned zucchini salad. Add in healthy fats for the Slim Down Program by adding a dollop of sour cream to the fishcakes and some sliced avocado to the salad.
Serves 1 (protein, 1 vegetable, 1 fat)
- 70 grams
- 1/2 tablespoon MCT oil or olive oil
- 3/4 tablespoon lemon juice
- 1/4 red chili pepper, or a pinch of chili flakes
- 1/4 garlic clove, grated
- salt and pepper, to taste
- 160 grams fillets
- medium white onion, roughly chopped
- fresh mint, roughly chopped
- , or fresh parsley, stalks and leaves, roughly chopped
- 1/4 teaspoon salt
- 1/2 tablespoon MCT oil
METHODZucchini salad Slice the zucchini into ribbons, using a vegetable peeler. Place into a medium-sized bowl with the remaining zucchini salad ingredients. Stir to combine, and set aside.
Cut the fish fillets into small pieces, and place into a food processor bowl. Add the onion, herbs, and salt. Pulse to form a rough paste. Measure 1/3 cup (80 ml) of the mixture for each fishcake (two fish cakes per serving). Using your hands, form even-sized fishcakes.
Heat the oil in a large, non-stick frying pan over medium-high heat. Fry the fishcakes for about 4 minutes per side, or until lightly browned and cooked through. Serve the warm fishcakes with the zucchini salad on the side.