Cauliflower Fish Cakes with Coconut Chutney
This homemade chutney is adaptable to your taste – use more chile for a spicier sauce, or skip it if you prefer no spice. The fish cakes and the sauce both freeze well.
Photo: Olimpia Davies
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Ingredients
Cakes
- 1 lb wild cod, cut into 4 pieces
- 3 cups cauliflower florets
- ½ tsp sea salt, divided
- 4 tsp extra-virgin olive oil, divided (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
- 1 shallot, diced
- 1 tbsp peeled and minced ginger
- 2 tsp ground turmeric (TRY: Simply Organic Ground Turmeric)
- 1 tsp curry powder (TRY: Simply Organic Curry Powder)
- 1 small green chile (such as serrano), seeded and chopped
- ¼ cup almond flour
- 1 large egg, whisked
- 2 tbsp chopped fresh cilantro
Sauce
- ½ cup full-fat coconut milk
- ½ cup raw unsalted cashews
- ½ cup fresh cilantro
- 1–2 green chiles, seeded and chopped
- 1 lime, zested and juiced
- sea salt, to taste
Preparation
- Preheat oven to 400°F. In a parchment-lined baking dish, arrange cod with foil over top. Bake 18 minutes, until firm and flaky. Transfer to a cutting board, cool slightly then flake with a fork.
- Meanwhile, to a medium pot, add cauliflower, enough water to cover and one-half of salt. Bring to a boil, reduce heat and simmer for 15 minutes. Drain and mash with a fork.
- In a skillet on medium, heat one-half of oil. Add shallots and sauté for 3 minutes, until tender and translucent. Add ginger, turmeric, curry and chile and sauté for 2 minutes, until fragrant.
- Transfer spice mixture to a large mixing bowl. Add fish and cauliflower to bowl; mix well with a fork. Add almond flour, egg, cilantro and remaining one-half of salt and mix well, breaking up any clumps. Using a 1/3 cup measuring cup, form into patties and place on a parchment-lined baking sheet. Brush tops with remaining one-half of oil. Bake for 12 to 15 minutes, until firm and browning on top.
- To a food processor, add all sauce ingredients and blend until smooth. Serve with fish cakes.
NOTE: If following our Meal Plan, freeze two servings each fish cakes and chutney separately; thaw and reheat fish cakes when called for.
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Nutrition Information
- Serving Size 1/4 of recipe
- Calories 348
- Carbohydrate Content 13 g
- Cholesterol Content 90 mg
- Fat Content 23 g
- Fiber Content 4 g
- Protein Content 26 g
- Saturated Fat Content 8 g
- Sodium Content 399 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 10 g
- Polyunsaturated Fat Content 3 g