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These zucchini fish cakes were born out of necessity. The kiddos wouldn’t even try fish and I needed a new meal prep idea for my lunches. These zucchini fish cakes are perfect! Great size for little hands, fun to dip, and very filling. Hope you enjoy!
Ingredients:
- 1 – 1 1/2 pounds of salmon or fish of choice
- 2 cups of zucchini (approximately 1 small zucchini), shredded and drained of extra moisture with cheesecloth
- 1/8 cup of cilantro
- 2 tablespoons of onion chopped
- 2 tablespoons of jalapeños chopped
- 3 tablespoons fresh lime juice
- 2 teaspoons salt
- 1 cup almond flour
- Olive oil for frying
What I used for this recipe:
Instructions:
- If using fresh fish bake on 350 degrees for approximately 18-25 minutes until cooked through. Left over fish could also be used for this recipe
- Add zucchini (drained of excess liquid with cheesecloth), onion and jalapeños into food processor
- Place zucchini mixture in bowl with cilantro, lime juice and salt
- Loosely chop fish with fork and add to bowl, mix well
- Form patties with mixture, approximately 2 inches in diameter (or smaller for more of an appetizer feel)
- Coat both sides with almond flour and add to hot pan. Cook in oil for approximately 5 minutes on each side (adjust temperature accordingly)
Tips:
- If you notice excess liquid in mixture when forming patties attempt to drain liquid from hands before continuing
- Pairs well with sautéed kale, rice, pasta, really anything!
- Personally I love dipping in ranch. This is my favorite whole30 approved ranch
Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Whole 30
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I'd love to hear how you enjoyed it in the comments below
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