Low Carb Salmon & Lime Fishcakes With Zesty Yoghurt Dressing
Gluten-free, Dairy-free, Soya-free, Nut-free, Paleo, Low FODMAP
Ingredients
- FOR THE FISHCAKES
- 2 frozen salmon fillets - cooked in the microwave according to the instructions on the packet
- 1 tin tuna
- 1 tsp frozen chopped garlic - or fresh garlic
- 1 tsp frozen chopped coriander - or fresh coriander
- Zest 1 lime
- Pinch hot chilli powder
- 1 large free range egg
- 1 tbsp coconut flour
- Pinch salt and pepper
- 1 tbsp duck or other fat for cooking
- FOR THE DRESSING
- 3 tbsp yoghurt - coconut if dairy-free, goat or cow
- 4 chives - chopped
- Juice 1/2 lime
- Pinch salt
- Grind black pepper
Instructions
- Pre-heat the oven to 220 degree C (200 degree fan oven)
- Place all the fish cake ingredients into a bowl and mix well to combine, breaking up the salmon as you do so
- Place the duck or other fat into a baking tray and place in the oven
- Form the fish mixture into patties. You should make 6 good sized ones
- Remove the baking tray from the oven, spread the melted hot fat around the tray then add the fish cakes
- Bake in the oven for 20 minutes, turning once
- Meanwhile make the dressing by combining all the ingredients
- Serve the fish cakes with a salad and the dressing drizzled on top