I’ll admit I was never a huge fan of fish cakes til I tried this fish cake recipe from Mark Sisson. Even Paul and the mini-man will eat these. Mine are slightly more crumbly as I don’t use egg (flaxseed and water are the go to there) but overall they are still quite good.
For those looking for a crab cake recipe, Sarah Fragoso has the best one here:
Everyday Paleo Crab Cakes
1 pound crab meat (I used Chicken of the Sea “fresh” canned crab from Trader Joe’s. Yes fresh is best but when made into crab cakes, this worked just fine!)
2 tablespoons finely diced red onion
2 tablespoons paleo mayo (not the red pepper mayo but just the plain mayo)
1 teaspoon crushed garlic
salt and pepper to taste
1/8 teaspoon of chipotle powder
2 tablespoons coconut flour (or enough to make the mixture stick together)
2-4 tablespoons coconut oil
Shredded green cabbage for garnish
Lemon wedges for garnish
Now I own I’ve not tried the crab cakes personally. It’s tough trying to find decent crab meat that is not outrageously expensive. So here’s where the fish cakes come into play.
(from Primal Blueprint Cookbook by Mark Sisson)
2 cans 14 to 15 oz wild caught salmon or tuna (drained and flaked. If you can’t find the big cans, 4 small 5 to 6 oz cans work well)
2 eggs, beaten (if egg free, 2 Tbsp ground flax seed and 6 Tbsp hot water)
¼ cup finely minced onion or scallions (I usually use scallions or shallots)
1 tsp garlic powder
2 Tbsp chopped parsley or dill (I use parsley)
1 tsp mustard (this can be regular mustard or dijon mustard)
½ tsp sea salt
fresh ground black pepper
roughly ¼ cup of coconut flour. You may need more or less to get these to bind together. If you are using the egg-free option, you will certainly need the ¼ cup up to a ⅓ to bind together.
coconut oil for frying
Place the drained fish in a bowl and flake with a fork. Add eggs (or flax), onions, herbs, mustard, salt and pepper. Mix well, using a spoon or hands. Form into 4 to 5 patties. about 3 inches in diameter.
Heat the oil in a heavy skillet. Place patties in the skillet Cook until browned on one side, about 5 to 7 minutes, then *carefully* flip to cook the other side. If making multiple batches, keep cakes warm in a 225 degree oven on an oven safe plate or pan.