Fish cakes free off starch are yummi. The fish mixture is surprisingly easy to make
Makes 18 cakes, approx size of a plum
- 1 medium size onion
- cooking fat, like clarified butter, butter, animal fat or coconut fat
- 2 eggs
- 600 g = 1 Lb + 4 ounzes non-fatty fish filet, for instance Cod or Pollock
- ½ -1 tsp salt
- EITHER 3 tbsp flour of kernels, seeds, almonds or nut, soaked and dried. (more and why and how to do this in the Using the GAPS Diet cookbook
- OR 1 ½ dl = a bit more than ½ cup prepared white beans (soaked for 24 hours and cooked for 4 hours. Also more about that in the Using the GAPS Diet Cookbook)
1. Chop the onion and sauté in cooking fat until tender. Blend it and let the mash stay in the blender.
2. Seperate the eggs in yolks and whites.
3. Cut the fish into small pieces and blend them with onion, egg yolks, salt plus either the nut-flour or the white beans. The mixture should end as not too fluent, and with a bit of resistance, when stirring. Place it in a mixing bowl.
4. Whisk the egg whites very stiff. Using a spatula, cautiously turn the whites with the fish mixture. Start with mixing just a spoonful (1/4) of the whites. When incorporated, mix the next spoonful (1/4) , and finish with the rest (1/2).
5. In a skillet, and on fairly low heat fry the fish cakes golden brown on each side. You can choose whatever size, you wish, a size of a plum is just a suggestion. If you make them smaller, fry them for shorter time, if bigger, fry them longer. Watch them, as they don´t contain starch, and therefore can be a bit more fragile when turning. That´s why you need to be patient and fry them for medium low-low heat. They should be fried for 5-10 minutes on each side. Try one and see if they are done; the fish mixture should be cooked and not raw.
You can enjoy fish cakes from the Intro Diet stage 4.
Serve with all sorts of stachfree vegetables and salads.
Many sorts of cold sauces go very well with fish cakes. Like for instance Sauce Ravigote, Rémoulade and Green Sauce. Please find recipes in the Using the GAPS Diet cookbook.
Make more fish cakes, than you need for dinner. Save the left overs in the fridge for next day´s lunch, to have at home or to bring in your lunch bag.
When you have time, you can also make a big batch to store in the freezer. This is a recommendable preparation for future lunch bags.
One of the advantages in making your own fish cakes from scratch is, that you decide, how much salt to use. I find that store bought fish cake mixture plus ready made fish cakes bought at the fish mongers are extremely salt, to the extent that you cannot even taste the fish. What you can taste is poor, damaged, cheap polyunsaturated plantoil, in which they are fried, and salt.
Conclusion: make your own!