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Keto Fish Cakes with Avocado Lemon Dipping Sauce
https://www.bulletproof.com/recipes/eating-healthy/fish-cakes-recipe-2g/
Start to Finish: 15 minutes
Ingredients:
- 1 pound raw white boneless fish (preferably local and wild caught)
- 1/4 cup cilantro (leaves and stems)
- Pinch of salt
- Pinch of chili flakes
- 1-2 garlic cloves (optional)
- 1-2 tablespoons coconut oil or grass-fed ghee for frying
- Neutral oil for greasing your hands, such as avocado oil
Dipping Sauce Ingredients:
- 2 ripe avocados
- 1 lemon, juiced
- Pinch of salt
- 2 tablespoons water
Instructions:
- In a food processor, add fish, herbs, garlic (if using), salt, chili, and fish. Blitz until everything is combined evenly.
- In a large frying pan on medium-high heat, add coconut oil or ghee and swirl the pan to coat.
- Oil your hands and roll the fish mixture into 6 patties.
- Add cakes to the heated frying pan. Cook on both sides until golden brown and cooked through.
- While fish cakes are cooking, add all dipping sauce ingredients (starting lemon juice) to a small food processor or blender and blitz until smooth and creamy. Taste the mixture and add more lemon juice or salt if desired.
- When fish cakes are cooked, serve warm with dipping sauce.
Serves: 6
Nutritional Information (Per Serving):
- Calories: 69
- Fat: 6.5g
- Saturated Fat: 1.9g
- Cholesterol: 6mg
- Carbs: 2.7g
- Fiber: 2.1g
- Sugar: 0.2g
- Net Carbs: .6g
- Protein: 1.1g
- Potassium: 167mg
- Vitamin D: 1mcg
- Calcium: 6mg