Fish Cakes

Ingredients 2 tins pilchards, drained Pinch of HCW Himalayan Salt, fine Freshly ground black pepper 1 large onion, peeled and roughly grated 1 garlic clove, peeled and crushed 3 eggs, beaten ¾ cup HCW Coconut Flour 2 tsp HCW Psyllium Husks   Method
  1. Mix all ingredients together well.
  2. Form round fish cake patties.
  3. Fry the fish cakes in a pan until brown and cooked through.
  4. Serve hot or cold with a mixed green salad.
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