Healthy Thai Fish Cakes paleo

A tasty and quick way to pack in the protein. I had some homemade red curry paste and cod that needed using up, and this is the result. I've baked them instead of frying for a healthier option - almond flour adds taste and crispiness. I often make mine without the egg, but egg can add some moisture and hold the mixture better together.

They are traditionally served with a dipping sauce that has a lot of sugar in it, so I omitted it - I like them on their own, with greens or as a high protein snack. They are freezable as well, just make sure you are not using the fish that has already been frozen and thawed as an ingredient.

Ingredients

2-4 servings

2 white fish filets, skin removed

100 g green beans, chopped

zest of 1 lime

1 tbs fish sauce (soya sauce if you don't have it)

juice of 1/2 lime, for more acidic taste (optional)

1-2 tbs thai red curry paste

1 egg (optional)

1 pinch salt (optional, avoid if using soy sauce)

up to 1 cup of almond flour

fresh coriander and chilli to garnish

Steps

Turn the over on 200C and prepare the ingredients.
Chop green beans into small even circles and set aside.
Chop about 1/3-1/2 of the fish and aside. Traditional recipes call for all fish to be put in food processor, but I like chunky texture of the cakes.
In a food processor, combine remaining fish, curry paste, fish sauce, lime zest and lime juice if you are using it, and whizz until the paste is smooth. you may need to add a table spoon or two of water if your food processor needs a more liquidy consistency.
In a bowl, combine mix from the food processor with the remaining fish, green beans and 2 table spoons of almond flour. Mix well with your fingers until it's well combined.
Take a hand full of mixture and squeeze. If liquid is coming out, add more almond flour until the mixture is moist but no liquid comes out when squeezed.
Prepare a baking sheet with baking paper to lay the finished fishcakes.
Lay out some almond flour on a plate. Taking part of the mixture, make a cake that is c. 1.5-2cm in thickness. Dust the cake in almond flour on all sides and repeat with the rest of the mixture. Try to keep the cakes similar in size so that they take the same time to cook.
You can keep the cakes in the fridge for an hour or two for spices to mix, but this is not necessary. ~Bake the fish cakes for about 25 minutes until golden brown. You can flip them once if you do not have a fan oven programme.
Serve hot or set aside for a snack alter. Best is to eat them in the course of the 24 hours as fish doesn't keep long. Enjoy!