Fish Balls / Fish Cakes [Dairy free, Gluten free, Grains free, Sugar Free]

Following the success of the cashew-coconut fish bites that I blogged in May 2013,  made with fresh fish, I tried out a recipe using canned wild caught salmon and canned tuna, which spares the expense of fresh fish and are items that are readily available in supermarkets and my pantry cupboard for days where my preparation is not totally focused due to busy schedules.  Canned fish is always my go-to saviour when quick preparation is what I am after and works well in a range of food styles, including curries and salads.

I often also make crab cakes from canned crab meat when the fresh variety is not available.  Following this recipe from early in my journey, it takes the boring out of meal preparation and does indeed add the necessary difference to meat, a refreshing difference that is welcomed in keeping with my lifestyle change.  Protein and nutrient dense fish has been the mainstay of my journey - my love for fish is evident in me having it up to 3-4 times a week in various cooking methods.

This easy to make fish ball recipe follows in the tradition of meat balls or chicken balls, that may be tempered with fresh herbs and spices as preferred to add defined taste and variety to your meals. You may also shape them into nugget or fish cake shapes, if preferred.  It's quick and simple preparation lends itself well to those who enjoy experimenting with foods, turning a can of fish into a fabulous dinner or snack delight.  They are light in weight and taste and do not require the additional higher carb combination of sweet potato and similar to bind them - the eggs and almond flour are sufficient.  The crumbed coating after being lightly fried in coconut oil, complements this fish ball wonderfully.  These store well in the refrigerator in a sealed, air-tight container and may be enjoyed as an on the go snack too.  Served with a dip or gravy of choice and side vegetables and/or a fresh salad, a healthy dinner or lunch meal is created.


Ingredients

3 x 170-210g cans of Salmon or Tuna, drained of brine, water or olive oil ( I used a combo of both)
2-3 large eggs, whisked
1 tsp onion powder
1 tsp garlic powder
1/4 cup + 1/2 cup almond flour
1/2 cup dessicated coconut
1/2 cup oil (coconut oil or tallow)
Fresh herbs of choice - I used fresh coriander
Optional is the addition of masala and fresh green chilli
Himalayan or sea salt and freshly ground black pepper to taste


Here's How

• Combine 1/4 cup almond flour, 1/2 cup dessicated coconut and salt and pepper to taste, in a food processor. Pulse a few times till the dessicated coconut becomes crumb-like. Set aside on a plate. This is the crumbs for the fish balls.

 

• In a separate bowl, combine the fish, 1/2 c almond flour, onion & garlic powders, eggs, fresh coriander and salt and pepper or the seasoning and herbs of your choice. Mix it with your hands until everything has been incorporated. The mixture should be wet enough from the eggs to mould into ball shapes. If not, add another egg -although, 2 whisked eggs were sufficient for this mix.

• Melt the coconut oil or your fat of choice in a non-stick pan over medium heat.

• Take about 2 tablespoons of the fish mixture into your palm and roll into the shape of a ball. Add it into the almond/coconut mixture and roll the fish ball around with your fingers. Make sure it’s completely coated.

 

• Repeat with the rest of the fish mixture. Place in the  pan and cook on each side until browned. 

Serve with a dip that is free of dairy, gluten, grains and sugar -  I made a chilli Mayonnaise with chilli flakes, fresh ground garlic, and mustard as a dip.
Enjoy