Chia Fish Cakes
A simple staple for the perfect mid-week family meal.
Ingredients:
1 sweet potato, peeled
1 cup cauliflower, trimmed and cut into florets
200g/7oz firm, white fish fillets, such as ling
1 red chilli, deseeded and finely chopped
1/2 teespoon lemon zest
juice of 1 lemon
2 tablespoons chia seeds
3 spring onions/scallions, finely sliced
1/2 cup fresh coriander/cilantro, chopped
1 tablespoon virgin coconut oil
1/2 cup Tomato Sauce (see seperate recipe)
1/2 cup Thai Chia Dressing (see seperate recipe)
Instructions:
Dice the sweet potato into quarters and gently boil for 20 minutes until they are soft.
Steam the cauliflower for 10 minutes until it is tender.
Mash the sweet potatoes and add them to a large bowl.
Place cauliflower in a food processor with the fish, chili, lemon zest and juice and process until the mixture is well combines but retains texture.
Add to the bowl with the mashed sweet potatoes and mix in chia seeds, spring onions and coriander until well combined.
Using your hands form small patties approximately 2in/6cm in diameter.
Heat a non-stick frying pan with a little coconut oil and cook fish cakes for 3-4 minutes on each side.
Place on an oven tray lined with baking paper in a low oven to keep warm until ready to serve.
Serve with a green salad and Tomato Sauce or Thai Chia Dressing.
Enjoy! x