NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground Spanish mackerel

1 large Egg

0.13 cup Tapioca starch

1 tsp Sea salt

0.25 tsp White pepper

1 clove Garlic

0.5 tbsp Natural peanut butter

1 tsp Tamari

1 tsp Lime juice

0.25 tsp Red chili flakes

1 cup Cucumber

0.25 tsp Avocado oil

PREPARATION

• 1

  Combine the ground mackerel, minced garlic, sea salt, and white pepper in a large bowl, mixing until the texture becomes very tacky.

• 2

  Add the egg to the fish mixture and stir well, then slowly incorporate the tapioca starch until a pliable dough forms.

• 3

  Shape the dough into small logs or discs using lightly floured hands to prevent sticking.

• 4

  Drop the fish cakes into a pot of boiling water and cook until they float to the surface, then simmer for 5 more minutes.

• 5

  Remove the cakes with a slotted spoon and pat them dry with a clean towel.

• 6

  Heat avocado oil in a cast-iron skillet over medium-high heat and sear the cakes until they develop a golden, crispy crust.

• 7

  In a small bowl, whisk together the peanut butter, tamari, lime juice, and chili flakes with two tablespoons of warm water until smooth.

• 8

  Slice the warm fish cakes and serve immediately topped with the peanut sauce and fresh diced cucumber.