Serves 2
Low Histamine
2 frozen cod fillets (or any other white fish)
2 small, sweet potatoes peeled and cut into chunks
½ small white onion, finely diced
1 crushed garlic clove
1 egg yolk
1 tbs fresh parsley, finely diced
½ tsp dried thyme
1.5 tbs flour
5 tbs extra virgin olive oil
pinch salt
pinch black pepper, optional
1. Bake the fish for 25-30 minutes at approximately 200°C until thoroughly cooked.
2. Boil or steam sweet potatoes until soft, place in a strainer to drain and cool for a few minutes before lightly mashing.
3. Grab the onion, thyme and garlic and sauté in a splash of oil for 4-5 minutes until soft.
4. Take the fish out of the oven and place in a bowl to cool for a few minutes before flaking.
5. Add all of the ingredients (except the oil) to the bowl and combine well.
6. Add olive oil to a large frying pan and heat.
7. Form the fish mixture into patties using hands and add to pan, flattening slightly.
8. Fry until cooked through (~5-8 min), turning with care halfway through.
...is key to making sure the fish cakes stay together when cooking. If the mixture seems too wet, add a bit more flour, and if it is too dry, add in another egg yolk.
Recipe adapted from throughthefibrofog.
