Fish cakes make for a very quick and easy dinner that is budget friendly. I used Heba Pap to Bind these, if you can’t get hold of the product then add two eggs and 30ml of coconut flour.
Makes 8 fish Cakes
1 tin of middle cut OR 1 tin pilchards in tomato sauce
3 Tablespoons tomato paste (use tomato paste if using fish in water – if the fish is in tomato sauce already skip the tomato paste)
Half onion, chopped finely and fried in coconut oil till translucent
1 teaspoon crushed garlic
0.5 teaspoon ginger
0.5 teaspoon paprika
0.5 teaspoon thyme
0.5 teaspoon oregano
0.25 teaspoon salt
0.5 teaspoon crushed black pepper
4 Table Spoons Heba Pap
2 Tablespoons coconut oil or ghee
In a bowl mix the following: fish along with the tomato sauce or tomato paste, onion, garlic, ginger,paprika, thyme, oregano, salt, pepper and heba pap. Mix well using a spoon then spoon into your hand and shape into small cakes. Fry in some coconut oil over medium heat until nicely browned. Enjoy with vegetables or salad of your choice.