LOW CARB PERFECT KETO FISHCAKES

LOW CARB PERFECT KETO FISHCAKES

Ingredients

• 120 g smoked haddock fillet
• 180 g smoked mackerel fillets
• 120 g salmon fillets
• 1 garlic cloves ((finely chopped))
• 4 tbsp fresh parsley ((finely chopped))
• 4 tbsp fresh dill ((finely chopped))
• 25 g parmigiano reggiano cheese ((finely chopped))
• 1 tsp Himal ((finely chopped))
• black pepper
• 10 g coconut flour
• 7 g ground flaxseed
• extra olive oil ((finely chopped))
• 40 g butter
• 15 g coconut oil

Instructions

1. remove any skin and bones from the fish and cut the flesh into small chunks.
2. toss all ingredients into a large bowl.
3. blend well by repeatedly squeezing the mixture through your fingers and turning the mix over.
4. add a little more coconut flour if the mixture feels too wet (depends on egg size).
5. form round shapes and flatten to about 1 cm height.
6. heat up olive oil, coconut oil and butter.
7. pan fry fishcakes on high heat for about 3-4 mins each side (depending on size).