Cod Fritters

Source: vahuntergatherers.com
Course: Lunch
Preperation time: 20min
Cooking Time: 30min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
3/4 cup Almond Flour/Meal 6 6 6 6 13 13 155 155
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
1 Tablespoon Coconut Vinegar 0 0 0 0 0 0 1 1
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1/2 Teaspoon Sriracha Hot Sauce 0 0 0 0 0 0 0 0
1/4 cup Scallions, Chopped 0 0 0 0 0 0 2 2
4 cup(s) Extra Light Olive Oil 0 0 0 0 216 216 1909 1909
1/2 cup Sweet Potato 0 0 3 3 0 0 14 14
1 Pound Cod Fillet 17 17 0 0 0 0 78 78
2 Tablespoon(s) Onion, Minced 0 0 3 3 0 0 12 12
7 cup(s) Water 0 0 0 0 0 0 0 0
2 Large(s) Egg(s) 3 3 0 0 3 3 39 39
1 Tablespoon Dijon Mustard(s) 0 0 0 0 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 27 13 233 2213
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Instructions

  1. First, boil the sweet potato with the skin on until it’s soft. Then, allow it to cool completely.
  2. While the sweet potato cools, bring water and coconut vinegar in wide pot or deep frying pan to a simmer.
  3. Poach fish until opaque and flakey. Let it cool and then flake the cod into tiny bits with a fork.
  4. Rice the sweet potato. Measure out 1/2 cup of the riced sweet potato and put the rest away for future consumption in some other way.
  5. Mix the eggs, scallion, parsley, mustard, onion, almond flour, the 1/2 cup of riced sweet potato, red chili paste, salt and pepper.
  6. Form mixtures into small fritter shapes with a spoon and your hand. (Go ahead! Get a little messy.)  Chill the fritters in the fridge for at least 30 minutes.
  7. Heat your oil to 360ºF in a pot. Deep fry a few fritters at a time for 5 to 7 minutes.  This takes a few batches, but don’t worry–it’s worth it.
  8. Allow to cool and serve alone or with your favorite tartar sauce.
Visit vahuntergatherers.com for the full instructions.

Notes


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