Sriracha Aveyo SableFish Cakes
Happy Thursday! Didn’t expect to find me in your inbox today, did you?! Sneak attack! haha I am flying out to AZ tomorrow for the official move, so I wanted to make sure I snuck in a tasty fish dish that would be perfect for this weekend! Simple, flavorful and easy to make! I had 4 and had them for both lunch and dinner! They were perfect warm and cold, although, I must admit, I liked the cold a little better! Either way they are packed with heart healthy omegas and protein! I hope you enjoy! Have a wonderful weekend!
xxoo
Sriracha Aveyo SableFish Cakes2015-03-04 16:21:17 Serves 2 A spicy twist on a great summer time fishcake! Write a review Save RecipePrint Prep Time 10 min Cook Time 10 min Total Time 20 min Prep Time 10 min Cook Time 10 min Total Time 20 min Ingredients
- 8 oz SizzleFish SableFish (2 portions), cooked and flaked
- 1 large egg white
- 3 tbs Aveyo
- 1 tsp Sriracha
- pinch salt
- 1/2 lime
- 2 tbs coconut flour
- 1 green onion, chopped
Instructions
- Mix together all ingredients
- Form into 4 cakes
- Heat a non stick skillet over medium heat (coat with oil or spray)
- Cook about 2-3 minutes or until golden
- Flip and cook an additional 2 minutes
- Repeat with all cakes
- Serve with additional Aveyo and Sriracha, if desired
Notes
- Nutrition: for 1 out of 2 servings (1 serving=2 cakes)
- calories: 305, Protein: 18.2g, Carbs: 5.8g, Fat: 21.5g, Sat Fat: 4.6g, Sodium: 296mg, Fiber: 2.8g, Sugar: 1g, Net Carbs: 3.0g
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