Directions

The Fishcake Mix

1. Preheat the oven to 180°C.

2. Cook the cod fillets (we placed these with a dash of butter on a foil-lined oven tray for around 10 minutes at 180°C).

3. Use a food processor to blitz the cauliflower into 'rice' and transfer to a large bowl, cover with a lid, and microwave for around 3-4 minutes until steaming hot. Alternatively, if you don't have a microwave, steam the cauliflower first before blitzing into 'rice'.

4. Break up the cooked cod fillets and add these to a large mixing bowl along with the chopped parsley, garlic powder, salt and coconut flour. Mix.

5. Add the cauliflower rice to the mixing bowl and combine again.

6. Now add the eggs and mix again (you may find it easier to do this with your hands). When you press the mixture together, it should hold. If it doesn't, add around 10g more coconut flour, mix, and leave it to absorb some of the moisture for a few minutes.

7. Take a portion of the mix (we used 115g per fishcake) and gently squeeze it together to remove any excess moisture.

The Coating

1. Crack the egg into a bowl / tub large enough to fit the fishcakes in. Whisk it together.

2. In a separate bowl, add your chosen coating mix - we used our Keto Fried Chicken Mix (click here) for some, and grated parmesan for others.

3. Place a fish cake into the egg and coat on all sides. Lift it to drain any excess, then transfer to the coating and again, coat on all sides.

Cooking

1. Place the fish cakes on an oven tray lined with foil or baking paper. Bake for 10-15 minutes until golden.