Are you ready to transform ordinary fish into a mouthwatering culinary masterpiece that's both healthy and irresistibly delicious? These paleo-friendly lemon thyme fish cakes are about to revolutionize your dinner routine! Imagine biting into a golden, crispy exterior that gives way to a tender, flavorful interior bursting with zesty lemon and aromatic thyme – a dish so good, you'll forget it's actually nutritious.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked fish, flaked
- 1/2 cup almond flour
- 1 egg
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 2 tablespoons coconut oil for frying
Instructions
- In a large mixing bowl, combine the flaked fish, almond flour, beaten egg, fresh chopped thyme, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Using clean hands, form the mixture into 4 equal-sized patties, pressing them firmly to ensure they hold together. Place the formed patties on a clean plate.
- Heat coconut oil in a large skillet over medium-high heat until the oil is shimmering and hot.
- Carefully place the fish cakes into the hot skillet, making sure not to overcrowd the pan. Cook for approximately 4-5 minutes on each side, or until golden brown and crispy.
- Use a spatula to gently flip the fish cakes, ensuring they maintain their shape and develop an even, crispy exterior.
- Once both sides are golden and crisp, remove the fish cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Let the fish cakes rest for 2-3 minutes before serving to allow them to set and cool slightly.
- Garnish with additional fresh thyme leaves and a lemon wedge if desired. Serve immediately while hot and crispy.
Tips
- Choose the right fish: Use leftover cooked fish like salmon, cod, or halibut for the best texture and flavor.
- Moisture control is key: Pat your fish dry before mixing to prevent soggy fish cakes. Extra moisture can make your patties fall apart.
- Almond flour binding: This paleo-friendly alternative helps hold the fish cakes together and adds a subtle nutty flavor.
- Don't rush the frying: Medium-high heat ensures a crispy exterior without burning. Let the oil get hot before adding fish cakes.
- Give them space: Avoid overcrowding the pan to ensure each fish cake gets crispy and golden on all sides.
- Rest before serving: Letting the fish cakes rest for a few minutes helps them set and makes them easier to handle.Pro tip: Serve with a fresh herb salad or a zesty paleo-friendly aioli for an extra flavor boost!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 3g
Protein: 18g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 85mg
