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Oven Baked Fishcakes with Carrots and Herbs

Oven Baked Fishcakes with Carrots and Herbs

   

Oven Baked Fishcakes with Carrots and HerbsOven Baked Fishcakes with Carrots and Herbs


Recipe Details:
These oven baked fish cakes are very tender and diabetic-friendly. Carrots add a special juiciness to the meat, while parsley, onions, and spices gives the dish its unique flavor.


Ingredients:
  • Fish filet (can use cod, haddock, Pollack, or Stripped Bass) – ¾ lb.
  • Carrot (cut into pieces) – 1
  • Onion (cut into pieces) – 1
  • Egg – 1
  • Almond flower – 1/3 cup
  • Parsley (finely chopped) – ¼ cup
  • Ground nutmeg – ¼ tsp.
  • Dried marjoram – ½ tsp.
  • Vegetable oil – 2 tsp.
  • Salt and ground black pepper – to taste
    Recipe Directions:
    Step 1
    Cut fish filet into pieces.
    Step 2
    Grind the onions and carrots in a meat grinder or in a blender.
    Step 3
    Grind the fish filet the same way as the vegetables.
    Step 4
    Combine ground fish, almond flour, egg, carrots and onions with, parsley, marjoram, nutmeg, salt and ground black pepper. Mix well until smooth.
    Step 5
    Grease a baking dish with vegetable oil. Form the fishcakes and put them in the baking dish.
    Step 6
    Preheat oven to 360 F. Bake the fishcakes for about 30 minutes.
    Step 7
    Take the fishcakes out of the oven, serve and enjoy!


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