Gluten Free Fish Cakes

September 19, 2012

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This is actually quite funny.  I thought the boys(kids) in my family were busy for dinner so I tried to make something for Marc that would satisfying.  We have finished week three of our cleanse and Marc has lost about 11 pounds!  I know he secretly feels amazing thanks to me:), but still has a hard time admitting it.  Guys are such babies, you’d think I was starving him.  All he keeps talking about is what he is going to eat when we are done.  He has ribs and cheeseburger on the brain.  I bet when push comes to shove, he keeps eating healthy!  I can almost bet you anything.  I’ll keep you posted.

Anyway, about last night.  I was getting ready to serve the fishcakes with some roasted cauliflower and green beans when all the kids traipsed into the house.  I pretended like I made an amazing feast for them.  I started scanning the cabinets, fridge and freezer to see if I had anything more substantial to fill them up.  I really didn’t, so I just played it cool and put all the food out.  Everyone made their plate and ate, I couldn’t believe it.  I thought I dodged a bullet, when Tony looked at me with his big brown eyes and said, “Mom, don’t take this the wrong way, it was really good, but try to remember I’m an 18 year old boy and this is just not enough food!”  I had to laugh, I’m actually laughing right now as I type.  Point well taken.  He went out for Chipotle after dinner and Ross got a burger at Tom and Eddie’s:)))

That’s ok with me!  All I heard was “It’s good”.

1 1/2 pounds fresh cod filets
1 1/2 pounds of potatoes, peeled and cut into large chunks
1 large onion, chopped
4 cloves of garlic, chopped
4 sprigs of fresh thyme
1 habanero pepper, seeded and chopped
1 bay leaf
2 eggs, beaten
1/2 tsp paprika
salt and pepper to taste
1/2 cup brown rice flour

In a large pot, bring the potatoes, onion, garlic, bay leaf, ad habanero pepper to a boil.  When potatoes get soft, add fish fillets.  Cook 10 minutes more, or until fish begins to fall apart.  Turn off heat, then carefully scoop out fish in one bowl and flake with a fork.  Drain the rest of the ingredients, discarding the bay leaf and thyme sprigs and add to a second bowl and mash.  Carefully mix in the fish, and then add eggs, paprika and salt and pepper.  Form the mixture into patties, and dredge in the brown rice flour.  Heat a large skillet over medium-high heat add about three tablespoon of olive oil and brown your fish cakes until golden in color.  Keep your oven on 200 degree and have a shallow pan inside to hold the finished cakes until all are done.  

For a light dinner, serve these up with a salad or veggie.  Hope you like it!  Enjoy!! 


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