AIP Fish Cakes with Beetroot & Horseradish

AIP Fish Cakes with Beetroot & Horseradish

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Irena Macri

Recipe type: Dinner

Serves: 2

Ingredients

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For the fish cakes

• 100 g kale, leaves removed from the stem
• 250 g tinned tuna or other fish
• handful of fresh dill
• 2 spring onions/scallions
• 1 small clove of garlic
• zest of ½ lemon
• 2 tablespoons lemon juice
• ¼ cup tapioca flour or cassava flour
• pinch of salt
• coconut oil for cooking

For the relish

• 2-3 medium cooked beetroots
• ⅓ small red/Spanish onion, roughly diced
• 1½ tablespoons apple cider vinegar
• 3 tablespoons olive oil
• generous pinch of salt
• 1 teaspoon grated horseradish or wasabi

Instructions

1. Make the fish cakes. Bring a small pot of water to boil and add the kale leaves. Cook for 1 minutes, until slightly wilted, then rinse under cold water and strain. Squeeze excess liquid and add the kale leaves to a food processor fitter with an S-blade. Add the rest of the fish cake ingredients, except for the tapioca flour and coconut oil. Whiz the mixture for 10-20 seconds, until it starts to come away from the sides. Then add the tapioca and whiz a couple of times to incorporate. Transfer the mixture to a bowl.
2. Heat a teaspoon of coconut oil in a large skillet over medium-high heat. Using your hands, mould the fish mixture into small patties and flatten slightly. Add the hot pan and cook for 2-3 minutes each side, or until golden brown. Remove to a plate.
3. Prepare the relish. In the meantime, wash the food processor and put it back together with an S-blade in. Add the relish ingredients and blitz a few times, until ground up into a salsa like consistency. Transfer to a small ramekin.
4. Wash and prepare a side salad or some green veggies.
5. Serve the fish cakes with the relish and a side salad.