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