Baked Fish Cake

These gluten-free Korean baked fish cakes are a delightful blend of flavors and textures, making them a perfect dish for a light meal. Each bite is packed with savory fish and aromatic vegetables, all baked to perfection for a healthier twist.

Ingredients

• White fish fillets (such as cod or tilapia) - 200 grams
• Carrot - 1 medium, grated
• Zucchini - 1 small, grated
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Egg - 1 large
• Tapioca flour - 50 grams
• Sesame oil - 1 tablespoon
• Soy sauce (gluten-free) - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine the white fish fillets and use a fork to flake them into small pieces.
3. Add the grated carrot, grated zucchini, chopped green onion, minced garlic, and the egg to the bowl with the fish.
4. Stir in the tapioca flour, sesame oil, soy sauce, salt, black pepper, gochugaru, and lemon juice until the mixture is well combined.
5. Scoop the mixture into small rounds (about 2 tablespoons each) and place them on the prepared baking tray.
6. Bake in the preheated oven for 25-30 minutes, or until the fish cakes are golden brown and cooked through.
7. Remove from the oven and let them cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 25 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and maintenance.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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