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