healthy eating my way (allergy friendly)
So one of our close friends up here in Alaska went fishing this past week. And he came back with a lot of fish, and included was as you can guess: Cod. So since there is nothing better than fresh fishcakes, I just had to make some. Earlier I have made: “Norwegian Fish Cakes” that was made of tilapia. These that I made this time is a little bit different than those once.
Makes about 18-20 fish cakes
2.2 lbs (1 kg) cod (skinless and boneless)
4-5 green onions (vår løk)
2 tsp salt
2 tsp pepper
1 tsp bouillon
2 tsp dried basil
1 tbsp crushed psyllium seeds husk ( if not: corn starch)
1/2 cup (1 dl) coconut milk
1/4 cup (1/2 dl) bacon
Oil or butter for cooking
Mix all this in your food processor or blender, and mix until smooth.
Use either wet hands or wet tbsp’s to shaper your cakes.
Warm up either oil or butter on medium in a skillet.
Cook for about 5 minutes on each side, or until all the way cooked.
Dry the cakes off on a paper towel to get any extra oil or butter off.
Serve with potatoes and a nice salad!
Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
Like me on Facebook: Alternativeeatingblog
Follow me on twitter: @AnneKPSG