Chestnut and Pomegranate Fish Cakes {paleo, nut, dairy & egg free}
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- 1 1/2 lbs of boneless white fish
- 1/4 roasted chestnuts {can or bag}
- 1/4 ground flax
- juice of 1 lemon
- handful chopped chives
- 1/2 tsp paprika
- 1/2 tsp pink Himalayan salt
- 1/8 tsp garlic powder
- 1/8 tsp cayenne pepper
- ground pepper to taste
- 1 tbsp. coconut oil
- extra for frying
- coconut oil or avocado oil
- Topping:
- 1/4 cup roasted chestnuts
- 2 shallots or small onion
- 1/2 pomegranate
- pinch pink Himalayan salt
Do you ever look in your pantry and try to throw something together and end up creating a winner for dinner?! Well that is what happened here folks! I should confess this is my third attempt at the egg and grain free fish cakes! However, the topping is clearly the highlight that was made on a whim.
I think food should be pretty, taste good and serve the purpose of feeding our bodies nutrition! That is exactly what this dish is all about! My daughter loved the hand held mini cakes and they serve nicely as an appetizer.
I love the option to make these cakes larger for the dinner plate or smaller for a nibble! I am excited to share this festive recipe at my upcoming gatherings and I hope you will enjoy them too!
Oh and about that pomegranate, you might be wondering if you can eat the seeds? The arils {seeds} are the edible part. Even though they have a bit of a crunch to them, they are digestible and packed with antioxidants and health benefits.
My daughter loves picking the seeds out to eat them….WARNING they are messy but so juicy. In the market they should have a “buyer beware” label on them because they will turn a white shirt splattered red instantly ready for Christmas or Halloween…..depends on how you look at it {wink}.
- 1½ lbs of boneless white fish
- ¼ cup roasted chestnuts {can or bag}
- ¼ cup ground flax
- juice of 1 lemon
- handful chopped chives
- ½ tsp paprika
- ½ tsp pink Himalayan salt
- ⅛ tsp garlic powder
- ⅛ tsp cayenne pepper
- ground pepper to taste
- 1 tbsp. coconut oil
- extra for frying
- coconut oil or avocado oil
- Topping:
- ¼ cup roasted chestnuts
- 2 shallots or small onion
- ½ pomegranate
- pinch pink Himalayan salt
- If you are preparing these to eat right away start with the topping.
- In a small frying pan add a little oil on low- medium heat.
- Julianne the onion, dice the chestnuts and add to frying pan.
- Cut the pomegranate and scoop out half of the seeds. *read notes
- When onion is caramelized add the pomegranate seeds and cook for few min.
- Turn off heat and cover.
- To make the cakes- In a food processor purée all the ingredients, until it is creamy.
- In a large frying pan on medium heat add a few tablespoons of oil.
- Form mini cakes with 2 tbsp mixture and larger ones with about 4 tbsp.
- When you see arks around perimeter of pan it is hot enough for cakes.
- Cook larger ones 5-8 minutes each side and smaller ones no longer than 5 minutes.
- When you have a slight golden color they are done. Add topping and serve.
- If you are preparing this for another time. You can let them cool and refrigerate both.
With a Spoonful of Health,
One Comment on "Chestnut and Pomegranate Fish Cakes {paleo, nut, dairy & egg free}"
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Dawn these were soooo amazing!! Jassy gave me five fingers up she said and she just loved them! I did struggle to keep them from falling apart when I flipped to cook the other side . The crispy side stuck to my spatula. But overall they stuck together :). Taste and flavor was perfect