Recipe: Spicy Tilapia Fishcakes with a Crispy Coconut Coating
Prep time
Cook time
Total time
Author: Suz Crawt
Recipe type: Dinner
Serves: 4
Ingredients
500g tilapia fillets
Half can coconut milk
500g sweet potatoes, diced
Zest 1 lime
2 red chilli peppers, deseeded and finely chopped
Chunk fresh ginger, peeled and finely chopped
4 spring onions, finely chopped
Sea salt and black pepper
2 large eggs
50g ground almonds
50g desiccated coconut
1 tbsp coconut flour
Coconut oil
Instructions
Submerge the tilapia fillets in a saucepan with the coconut milk and just enough additional water to cover them. Bring to the boil, cover, and simmer for 5 minutes so that the fish is just cooked.
Steam the sweet potatoes for 7 or 8 minutes, until soft. Mash in a bowl, before stirring in the chilli, ginger and spring onions. Add the fish and the coconut milk, before mashing again and seasoning to taste.
Beat the two eggs together in a shallow dish. In a separate bowl, combine the ground almonds, desiccated coconut and coconut flour. You should now have three dishes arranged side by side – the mashed fishcake contents, the beaten eggs, and the coating.
Roll the fishcake mixture into balls in your palm. One by one, coat lightly with the beaten egg, before rolling them in the almond and coconut mixture. Set aside.
When ready to cook, heat a little coconut oil in a large, heavy based pan. Carefully place the fishcakes into the pan, and cook for 3 or 4 minutes each side until crisp and golden.
Recipe by The Paleo Network at https://paleo.com.au/recipe-tilapia-fishcakes-coconut-coating/