Gluten Free Zucchini Fish Cakes
Ingredients
The base
-
1
can
chickpeas, drained
-
⅛
cup
olive oil
-
3
cups
cooked fish (Haddock, Salmon, or Cod)
-
1–2
large
zucchini, grated or chopped
-
1
small
onion, diced
-
2
tsp
minced garlic
-
1
handful
fresh basil, finely chopped
-
½
tsp
sea salt
-
1
tsp
chili pepper flakes
-
to taste
none
lemon juice (optional)
Coating and cooking
-
to coat
none
gluten free flour
-
to coat
none
almond meal
-
1
tbsp
oil or butter for frying
-
to taste
none
plain or red pepper hummus for topping
Instructions
- Blend chickpeas with olive oil until smooth, then transfer to a bowl.
- Mix in the cooked fish, zucchini, onion, garlic, basil, salt, and chili flakes using your hands.
- Form the mixture into small patties and refrigerate for about 30 minutes to set.
- Coat the patties with gluten free flour and almond meal.
- Heat oil in a skillet and fry the patties until browned on both sides.
- If moist, pat with a paper towel and fry longer or bake at 350°F for an additional 5-10 minutes.
- Serve on a bed of salad, add lemon juice if desired, and top with hummus.
Nutrition Facts (estimated)
Servings
2-4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
30mg
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