2 tins pilchards, drained

Pinch of HCW Himalayan Salt, fine

Freshly ground black pepper

1 large onion, peeled and roughly grated

1 garlic clove, peeled and crushed

3 eggs, beaten

¾ cup HCW Coconut Flour

2 tsp HCW Psyllium Husks



  1. Mix all ingredients together well.
  2. Form round fish cake patties.
  3. Fry the fish cakes in a pan until brown and cooked through.
  4. Serve hot or cold with a mixed green salad.


Click the images to order

Himalayan Crystal Salt, fine 500gCoconut flour 600g (value pack)Psyllium Husks 350g

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