Wild fish cakes recipe

Ingredients

• 1 lb frozen haddock or pollock fillets, thawed
• 1 cup almond or hazelnut flour, divided
• ½ cup finely chopped green onions
• 1 tbsp dried dill or ¼ cup chopped fresh
• 1 tbsp mustard seeds, ground
• 1 large organic egg
• 1 tsp pink rock or gray sea salt

• ½ cup finely chopped celery
• 1 tbsp Julie’s Curry Powder

1. Place the thawed fish in a colander and press to remove excess liquid. Transfer the fish to a bowl and, using two forks, tear into flakes.
2. Add ¾ cup of the nut flour and the rest of the ingredients, including curry powder and celery if using, and stir well.
3. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
4. Divide the mixture into eight ¼-cup portions, using your hands to shape each into a ½-inch-thick patty.
5. Place on the baking sheet, and sprinkle the remaining ¼ cup nut flour on top of the patties until well coated.
6. Bake the for 40 minutes or until lightly browned. Serve warm with the Super Guac.