Keto Burmese Fish Cakes with Avocado Dip

Ingredients

• about 450 g White fish fillets (cod, haddock), finely chopped
• 2 tbsp Coconut flour
• 1 large Egg
• 1 tbsp Red curry paste
• 1 tbsp Fish sauce
• 1 tsp Lime zest
• 2 Green onions, chopped
• 2 tbsp Coconut oil, for frying
• 2 medium Avocado
• 2 tbsp Lime juice
• 2 tbsp Cilantro, chopped
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine chopped fish, coconut flour, egg, red curry paste, fish sauce, lime zest, and green onions. Season with salt and pepper.
2. 2Mix well and form into small patties.
3. 3Heat coconut oil in a skillet over medium heat.
4. 4Fry the fish cakes until golden brown and cooked through, about 4-5 minutes per side.
5. 5While the fish cakes are cooking, prepare the avocado dip. In a bowl, mash avocado with lime juice, cilantro, salt, and pepper.
6. 6Serve the fish cakes with the avocado dip.

Substitutions

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