INGREDIENTS:
- 200g (7oz) cooked pureed cauliflower
- 200g (7oz) cooked boned flaked mackerel (you can use canned!)
- 2 tbsp (45g) coconut flour
- 1 tsp Dijon mustard
- 2 spring onions finely chopped/minced
- 1 medium organic egg whisked
- 1 tsp lemon zest
- 1 tsp lemon juice
- 2 tbsp finely chopped fresh dill
- Pinch of chili flakes (optional)
- 1/4 tsp Pink Himilayan Rock Salt
- 1/4 tsp Black pepper
- 1/4 cup (30g) roasted almonds coarsely ground
- 1/4 cup (30g) almond flour
- Pinch or two of Pink Himilayan Rock Salt & Black Pepper
- 1/3 – 1/2 cup (80- 125ml) water
- 1/4 cup (30g) raw cashews, soaked
- 4 tbsp fresh lemon juice
- 1 tbsp fresh dill
- 1/2 small garlic clove minced
- 1/4 tsp Pink Himilayan Rock Salt or to taste
- 1/4 tsp onion powder
INSTRUCTIONS:
- Mix together all ingredients in a large bowl. Let sit for 5 minutes.
- Preheat oven to 180C (350F).
- Divide mix in to 8 finger length pieces.
- Melt coconut oil in a pan over a medium heat.
- Mix together coating ingredients and gently roll each fish stick in to the crumb. Cook in batches of four, 1-2 minutes per side, adding more coconut oil to the pan for the second batch. Transfer to a baking paper lined tray and bake in the preheated oven for a further 5-8 minutes; until nicely browned and heated through. Serve with a side of lemon dill cream (below)…on top of a slice of toasted grain free bread if desired; highly recommended!
For the Lemon Dill Cream
- Place all ingredients in a high speed blender and process until perfectly smooth! Start with 80ml (1/3 cup) water and add more to reach desired consistency.
Source:Peachy Palate
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