Spicy Fish Cakes

These Spicy Fish Cakes are a delightful low-carb Korean snack, packed with flavor and a hint of heat. Perfectly crispy on the outside and tender on the inside, they make for an irresistible appetizer or snack.

Ingredients

• White fish fillets (cod or pollock) - 200 grams
• Egg - 1 large
• Almond flour - 50 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Gochugaru (Korean chili flakes) - 1 tablespoon
• Soy sauce (low sodium) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooking oil (for frying) - 2 tablespoons

Steps

1. In a mixing bowl, combine the white fish fillets and mash them until they reach a paste-like consistency.
2. Add the egg, almond flour, green onion, garlic, gochugaru, soy sauce, sesame oil, salt, and black pepper to the fish mixture. Mix until well combined.
3. Shape the mixture into small patties, about 5 cm in diameter, and set aside.
4. Heat the cooking oil in a non-stick skillet over medium heat.
5. Once the oil is hot, carefully place the fish cakes in the skillet, cooking in batches if necessary, and fry for about 3-4 minutes on each side until golden brown.
6. Remove the fish cakes from the skillet and place them on a paper towel to drain excess oil.
7. Serve hot with a dipping sauce of your choice, such as a mixture of soy sauce and vinegar.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Low in carbohydrates, making it suitable for low-carb diets.

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