Gluten-free, Dairy-free, Paleo, Whole30

White Fish Cakes

Traditional fish cakes usually have potatoes in them, but I figured we could skip that step and make these even easier to prepare. The diced red pepper adds a hint of sweetness and crunch while the fresh parsley helps to brighten the flavors. I prefer to use cod, but any white fish works.

Makes 8 fish cakes

• For the Lemon-Garlic Mayonnaise
• ¼ cup Mayonnaise (homemade or store-bought)
• Grated zest and juice of ½ lemon
• 1 garlic clove, minced
• Salt and black pepper
• For the White Fish Cakes
• 1 pound skinless white fish fillets (cod, halibut, or pickerel)
• ¼ cup finely chopped red bell pepper
• ¼ cup chopped fresh parsley
• 1 large egg, beaten
• 1 tablespoon coconut flour
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons Ghee or clarified butter, plus more as needed

In a small bowl, whisk together the mayonnaise, lemon zest and juice, and garlic. Season with a pinch of salt and pepper.

Pulse the fish in a food processor until coarsely chopped. Transfer to a bowl and add the bell pepper, parsley, egg, coconut flour, paprika, cumin, onion powder, garlic powder, salt, and pepper. Mix together using your hands. Divide into 8 equal portions and form into 1-inch-thick patties. Set on a baking sheet lined with parchment paper. Refrigerate for 20 to 30 minutes.

In a large skillet, melt the ghee over medium heat. Add 4 fish cakes to the skillet and cook until golden brown, 4 to 5 minutes per side. Repeat to cook the remaining fish cakes, adding more ghee if necessary.

Serve with the lemon-garlic mayonnaise.