Asian Fishcakes
Need inspiration for a simple fish supper? This prawn fishcake recipe is full of delicious Asian-inspired flavours such as coconut, garlic, ginger and tamari to make sure your taste buds are satisfied. But they don't just taste good, they're packed full of greens, protein and healthy fats too! Serve them with sweet potato fries for a healthy fish and chips style feast.
METHOD:
Pulse the broccoli and courgette in a food processor/blender and place in a bowl with the ginger, garlic and spices, melted coconut oil, tamari and whisked eggs. Once this is all mixed together, chuck the prawns in the bowl with the protein powder, desiccated coconut and flour.
Mix everything together gently and then place it into the food processor for one final blend. Make sure you don’t over-blend and turn the mixture into a puree - it's mean't to be chunky!
Spray a large frying pan with oil and heat. Once hot, take a scoop of the mixture and place it in the fry pan in a ball/patty shape and repeat with the rest of the mixture - you can cook about 4 fishcakes at a time.
After about 4-minutes, flip the fishcakes over. When cooked on both sides, place in the oven on a low temp to keep them warm. You want the outside to be crispy but the middle to be soft.
Repeat this process until the mixture is gone - it should make around 10 pattys depending on size. Serve with sweet chilli sauce or a perfect dipping sauce is coconut yogurt and tomato sauce mixed together; it's heaven!
This recipe is from Katie Morgan, an Aussie blogger who writes about all things health, nutrition, fitness, love and travel on her website: Kale and the Kettlebell. She’s dedicated to living a healthier, happier and more active lifestyle. Obsessed with protein pancakes, smoothie bowls and nut butter, Katie is a big advocate for everything in moderation. Her hottest tip? Stop trying to eat and exercise for how you look - focus on how you feel and you will be surprised with the results. “Take care of your body – it’s the only place you have to live forever”