Serves 4
Ingredients
500g fish
1-2 tsp each of garlic and onion powder (not onion or garlic salt)
¼ cup approx. of LSA (ground linseed, sunflower seeds, almonds) You can use your favourite crumbs here, gluten free crumbs, coconut, sesame seeds etc..
¼ red cabbage- sliced/shredded very fine
2 medium carrots- peeled and grated
6-8 radishes- grated
It's quicker to use the slice and grater attachment on your food processor
mayonnaise, about 1/3 of a cup
Mix the veg and mayo together.
Method
In a food processor, blitz up your fish and powders, until fairly smooth. On a lined baking tray with edges, sprinkle over some of your crumbs to cover the bottom. Put your fish mixture onto the crumbs and press with your hands to form a square or rectangle. Make sure it is right up against the edges. It should be about 1 cm thick of fish. Sprinkle over more crumbs to coat the fish. Cut into fingers and coat the edges if you can. Put in the fridge until you need them. In a large pan heat some ghee/coconut oil and cook on a medium heat 2 minutes each side. Serve up with your salad, some petite tomatoes and avocado and extra mayo to dip your fish fingers in.
