Smoked Cod and Coconut Fishcakes
Ingredients
90 g of coconut
2 courgette, peeled into ribbons, for the salad
2 carrot, peeled into ribbons, for the salad
0.5 cucumber, halved lengthways, deseeded and peeled into ribbons, for the salad
4 limes, zest and juice of 1 for the salad, zest of 2 and juice of 1 for the fishcakes
1 tbsp of brown sugar
2 cm of ginger, peeled
350 g of smoked cod
150 g of raw king prawns
1 tsp of turmeric purée or ground turmeric
56 g of coriander, 28g roughly chopped for the salad
2 tbsp of coconut oil, melted
0.5 red chilli
4 servings
Calories~463 kcal
Protein~31 g
Carbs~24 g
Fat~29 g
Fiber~8 g
Sugar~11 g
Total recipe
Calories~1,850 kcal
Protein~125 g
Carbs~95 g
Fat~115 g
Fiber~30 g
Sugar~45 g
Method
Step 1
Put the courgette, carrot, cucumber and coriander (28g) in a large bowl.
Step 2
In a separate bowl, combine the lime zest and juice (1 lime), sugar and melted coconut oil (1 tbsp), then pour over the vegetables, toss and set aside.
Step 3
In a food processor, finely chop the coconut and ginger.
Step 4
Add the rest of the fishcake ingredients, except the oil, season and pulse to combine.
Step 5
Form into 16 round, flat patties, then cook in the melted coconut oil (1 tbsp) over a medium heat for 1½ mins per side.
