Anti Inflammatory Cassava & Herb Fish Cakes
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Learn more →Ingredients
4 servings
For the fish cakes
- 1 lb cod or halibut fillets, skin removed
- ⅓ cup cassava flour, plus more for dusting
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 3 scallions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp lemon zest
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For cooking
- 2 tbsp coconut oil, divided
For serving
- lemon wedges, for serving (optional)
- fresh parsley sprigs, for serving (optional)
Instructions
- 1
Make the gelatin egg: sprinkle the gelatin over 2 tbsp cold water in a small bowl and let it bloom for 5 minutes, until the mixture is fully absorbed and gel-like. Set aside.
- 2
Poach the fish: place the cod fillets in a large skillet, cover with cold water by about 1 inch, and bring to a gentle simmer over medium heat. Cook for 5–7 minutes, until the fish is opaque throughout and flakes easily when pressed with a fork and reaches an internal temperature of 145°F (63°C). Transfer to a plate and let cool for 5 minutes, then flake into small pieces with a fork, discarding any liquid.
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