300g (10oz) roughly chopped fish fillets (whiting, snapper etc.)
1 free range egg
1 tsp of sweet paprika
1⁄2 a tsp of turmeric
1 tbsp. of BRAGG liquid amino acids (or low sodium soy sauce)
2 spring onions, chopped
6-8 green beans, diced
3 leaves of Vietnamese mint, shredded
1 tbsp. of coconut oil
Pre-heat oven to 180°C (350°F).
Place fish and egg in food processor and pulse until roughly combined.
Transfer to a large bowl and add paprika, BRAGG, Vietnamese mint leaves and green beans. Mix together to combine.
Shape heaped tbsp. of mixture into small cakes and place on baking tray.
Brush the top of each fish cake with a little coconut oil and bake in oven for 20-25min until golden.
TIP: serve with fresh garden salad.