Fish cakes are easy, delicious and a great way to have leftover fish. It is easy to make them gluten-free–you don’t need bread crumbs. Flounder, cod, halibut, turbot–generally, the milder tasting white varieties–work in this recipe.  Have them for breakfast, lunch or dinner!

Makes 4 cakes serving 2

 

1 cup of mashed leftover fish

1/2 cup ground walnuts, or sunflower seeds if allergic to nuts

2 Tbsp. arrowroot or tapioca flour

1 cup chopped onions

1 egg, beaten

1/4 to 1/2 tsp salt

2 tbsp.olive oil or coconut oil

Saute onion in 1 Tbsp. of oil in a skillet over medium heat until soft and lightly browned.  In a bowl mix together well the fish, ground nuts or seeds, flour, egg and salt.  Add the sauteed onion to this mixture and mix again.  Form 4 patties (I use a spoon).  Clean the skillet and then heat the rest of the oil in it over medium heat.  As soon as oil is hot (not burning or smoking!) drop in the patties and brown  about 4-5 minutes on each side.  Serve immediately.