Last night I feel like I made the greatest discovery in my kitchen since I make chicken tenders with pork rinds. Y'all, I found a way to make the most delicious fish cakes while keeping it paleo. I know, I know, I said I wasn't focusing on a strict paleo diet, and the delicious beer I had with dinner certainly wasn't paleo. But this, my friends, felt like a sinful meal! Oh, and before you go and get all judgey mc-judgerton.. yep.. those are paper plates in the picture. We had a delicious dinner on paper plates and I don't feel the least bit bothered by it.
Read on for the recipe....
Read on for the recipe....
Ingredients:
4- 6-8oz pieces of tilapia (or any mild fish will do)
1/2 cup of mayo (make it paleo if you need to, seems easier to just use the olive oil mayo though)
2 eggs (high five for using organic, cage free)
1/2 tsp paprika
1/2 tsp garlic
1/2 tsp salt
1/2 tsp pepper
**I added 1/2 tsp tony chachere to it** if I hadn't been out, I would have used 1 tsp Old Bay
3/4 cup crushed plantain chips (JUST plantain chips. Make sure you read the bag!!)
I made a super quick tarter sauce because I had left over paleo mayo. I used 1/2 cup mayo, 1/2 tsp pickle juice (or relish), 1/2 tsp lemon juice 1 tsp dijon mustard. Mix well
Directions:
1. Preheat oven to 400
2. Cook fish for 10-12 minutes, or until flakey and will "fall apart"
3. While fish is cooking, mix mayo, eggs and seasoning in a bowl until there are no chunks left
4. Place about a cup and a half of plantain chips in a food processor until well processed. You should be left with about 3/4 cup crushed. If not, add more.
5. When the fish is done cooking, fold fish and plantain chips into the mayo mix. Use an ice-cream scoop to make 8-9 mini cakes. I used my hands to kind of pack them together, then threw them into a frying pan with a drizzle of olive oil over medium heat for about 2-3 minutes per side.
6. Top the tarter sauce and serve with a veggie! Enjoy :)
4- 6-8oz pieces of tilapia (or any mild fish will do)
1/2 cup of mayo (make it paleo if you need to, seems easier to just use the olive oil mayo though)
2 eggs (high five for using organic, cage free)
1/2 tsp paprika
1/2 tsp garlic
1/2 tsp salt
1/2 tsp pepper
**I added 1/2 tsp tony chachere to it** if I hadn't been out, I would have used 1 tsp Old Bay
3/4 cup crushed plantain chips (JUST plantain chips. Make sure you read the bag!!)
I made a super quick tarter sauce because I had left over paleo mayo. I used 1/2 cup mayo, 1/2 tsp pickle juice (or relish), 1/2 tsp lemon juice 1 tsp dijon mustard. Mix well
Directions:
1. Preheat oven to 400
2. Cook fish for 10-12 minutes, or until flakey and will "fall apart"
3. While fish is cooking, mix mayo, eggs and seasoning in a bowl until there are no chunks left
4. Place about a cup and a half of plantain chips in a food processor until well processed. You should be left with about 3/4 cup crushed. If not, add more.
5. When the fish is done cooking, fold fish and plantain chips into the mayo mix. Use an ice-cream scoop to make 8-9 mini cakes. I used my hands to kind of pack them together, then threw them into a frying pan with a drizzle of olive oil over medium heat for about 2-3 minutes per side.
6. Top the tarter sauce and serve with a veggie! Enjoy :)