Roasted Cod and Chorizo Fish Cakes

Packed with omega 3 and a long list of nutritional benefits (listed below) these fish cakes do more than just satisfy your taste buds and tummy. The cod is meaty and moreish and the chorizo adds another level of deliciousness. I made mine with some cod I picked up from a local fish monger but you can use any other fish you desire; I have also made these very successfully with trout, mackerel and salmon. The sweet potato helps to bulk the cakes out but at the same time adding a comforting texture. Served straight from the frying pan or even the day after cold, whether as a starter for a dinner party or in a kids lunch box these are sure to be enjoyed by anyone.

25 minutes

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	210
Fat:	15 g
Carbohydrates:	9 g
Protein:	12 g
Calculated per serving.

by Paleo With Mrs P

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View other recipes by Paleo With Mrs P

Serves: 8

Ingredients

6 Tbsp 6 Tbsp 6 Tbsp Olive Oil, Extra Virgin
265 gram 265 gram 265 gram Sweet Potato, Approx 1
190 gram 190 gram 190 gram Zucchini, Approx 1
50 gram 50 gram 50 gram Almond Meal/Flour, For Dusting
1 whole 1 whole 1 whole Lime Juice
300 gram 300 gram 300 gram Cod, Fresh, Filleted
1 pinch 1 pinch 1 pinch Sea Salt
1 bunch 1 bunch 1 bunch Coriander Seeds, whole, Or plant- about 10 leaves OPTIONAL
50 gram 50 gram 50 gram Chorizo, Chopped and cubed
2 whole 2 whole 2 whole Garlic, Cloves
1 pinch 1 pinch 1 pinch Black Pepper

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 180c and place whole clove garlic and cod in to a deep greased roasting tray, drizzled with olive oil and some salt
Roast for 12-15 minutes until cooked through and flaking. Once cool, remove skin and flake the whole fish
In to a large mixing bowl combine sweet mashed potato, flaked cod, garlic (Thinly sliced), chorizo, corriander ( about 10 leaves thinly chopped), courgette, salt, pepper, 1/2 lime juice and mix thoroughly
Using approximately 1tbsp mixture per fish cake, mould in to a burger shape with your hands
Dust with almond flour on all sides and place in to fridge for 1 -2 hrs to let the mixture bind and cool
In a large frying pan over very high heat place 5 tbsp olive oil and once very hot, place the fish cakes in flat side down and fry each side for 5-7 minutes until golden brown
Serve immediately with a side salad, or keep in a sealed container in the fridge to have a later on