Asian fish cakes
Asian Fish Cakes - Primal, Paleo, Kid Friendly and Clean Eating
My previous experience of fish cakes was of bland white burger shaped food that was a bit blah. I used a recipe from a food magazine as the base for this but swapped out some of the ingredients to clean it up. It’s a great way to use up left over cauliflower rice or fish – if you get leftovers that is.
500g raw white fish
1cup cauliflower rice
1tbsp. Thai green curry paste
In a blender mix together fish, coriander and curry paste, stir in the cauliflower rice.
Shape the mix into 6 patties and place them on a baking tray.
Bake in a preheated oven at 180 degrees C/ 350 degrees F for 15 minutes