Spicy Low Carb Fish Cakes

Sometimes it’s hard to eat healthy when you have a fast paced life style, whether that be your career, childcare or a hectic social life. Mine happens to be a hectic career mixed with my new found love for the gym and exercise.

As part of my gym regime I try to eat as healthy as possible, that’s throughout the day not just in the evening.

As many of you would have seen I have a ‘7 healthy lunch plan’ which are quick and easy meals you can make in the smallest of workplace kitchens.

This recipe however you would need to make at home…although there’s nothing stopping you taking them into work the next day.

Ingredients:

2 frozen cod fillets (defrosted)

4-5 large Cauliflower florets

½ a small sweet potato

1 bay leaf

½ tspn spicy paprika

½ tspn chili flakes

¼ tspn Himalayan rock salt   

Pepper to taste

½ pint of skimmed milk (you won’t be using all of it!)

½ cup of Doves Farm plain Gluten Free Flour

½ cup of Pulsetta’s Gluten Free Bread Crumbs

Few sprays of light fry oil

Small garlic clove

Method:

Preheat oven to 170 degrees.

Once the fish fillets are defrosted, poach in the ½ pint of milk with a bay leaf, on a medium for around 7 minutes, or until cooked.

Remove the cod from the milk and place on a plate to cool.

Chop the sweet potato in half, peel and cube.

Place the cubes into boiling water to boil.

After two minutes of boiling, add the cauliflower florets and leave to simmer until tender.

Once cooked, strain and mash both the sweet potato and cauliflower together along with a few splashed of the milk used to poach the cod.

Add the chili, spicy paprika Himalayan rock salt and pepper. Taste to see the balance is right for your pallet.

Crush the garlic and add to the mash.

Once the mash is thick, leave to cool.

When the cod and mash have both cooled, flake the cod into the mash and mix.

Roll into small balls, and coat with the flour, and then the breadcrumbs.

Seal the outside of the fish cake in a hot pan with a few sprays of light fry oil.

Once all have been sealed, place into the preheated oven and cook for a further 12-15 minutes.

I like my fish cakes crispy on the outside and soft on the inside so I cooked mine for around 15-16 minutes.

These fish cakes, along with preparation take about 25 minutes in all. Not bad for a post gym meal! I paired mine with home-made guacamole, which is best served fresh.

And there we have it. The perfect post gym low carb spicy fish cake.