Paleo Dinner Recipes:
Best Paleo Fish Cakes
PREP/COOK TIME: 20 minutes (plus 30 minutes chilling)
If you are tired of fish steaks and filets cooked on the stove, consider doing something different with that fish. Cod would work well in this recipe or you could try any other skinless, boneless whitefish.
You can make a whole batch of these if you like because they freeze well. Just after shaping the mixture into patties, you can wrap them in aluminum foil and put some parchment paper between each one. They will then keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator before cooking them.
Ingredients:
1/2 chopped yellow onion
1/2 chopped celery stick
1 tablespoon olive oil, plus more for frying
1 minced garlic clove
1/2 chopped tomato
14 oz chopped cod or similar whitefish
Leaves of 1 fresh rosemary sprig
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon paprika
Hot sauce, to taste
1/4 teaspoon salt
1/4 teaspoon black pepper
Method:
Saute the onion and celery in 1 tablespoon of olive oil until translucent, then add the garlic, cook for 30 seconds and take the pan off the heat. Spoon this mixture into a food processor along with the tomato, fish, herbs, spices, hot sauce, salt and pepper.
You can add plenty of hot sauce if you like heat or omit it if you prefer. Pulse the mixture until blended, then shape it into patties using your hands. Make sure the edges are smooth because that helps hold them together in the pan. Now arrange them on a plate, cover with plastic wrap and chill in the refrigerator for about 30 minutes.
Heat a splash of oil in a nonstick pan and fry the patties for a few minutes per side or until hot in the center and golden on the outside. Serve right away with salad or vegetables.
When ready to cook, heat some oil in a nonstick frying pan. Add the fish patties to the oil and fry for 3-4 minute on each side until nicely browned and cooked through.
- ½ chopped yellow onion
- ½ chopped celery stick
- 1 tablespoon olive oil, plus more for frying
- 1 minced garlic clove
- ½ chopped tomato
- 14 oz chopped cod or similar whitefish
- Leaves of 1 fresh rosemary sprig
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Hot sauce, to taste
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Saute the onion and celery in 1 tablespoon of olive oil until translucent, then add the garlic, cook for 30 seconds and take the pan off the heat. Spoon this mixture into a food processor along with the tomato, fish, herbs, spices, hot sauce, salt and pepper.
- You can add plenty of hot sauce if you like heat or omit it if you prefer. Pulse the mixture until blended, then shape it into patties using your hands. Make sure the edges are smooth because that helps hold them together in the pan. Now arrange them on a plate, cover with plastic wrap and chill in the refrigerator for about 30 minutes.
- Heat a splash of oil in a nonstick pan and fry the patties for a few minutes per side or until hot in the center and golden on the outside. Serve right away with salad or vegetables.
- When ready to cook, heat some oil in a nonstick frying pan. Add the fish patties to the oil and fry for 3-4 minute on each side until nicely browned and cooked through.
