Makes about 6 cakes
1 (14.75 oz) can of fish (salmon or tuna)
2 medium carrots
2 small apples
1/2 medium onion - diced
1 tsp. chopped garlic
1 tsp. parsley flakes
2 tsp. salt
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 Tbsp. Fatwork's Pure Pork Lard - melted
Shred carrots and apples. Squeeze out all access juices till you have only dry “pulp” left.
Drain all water from the can of fish.
Mix all ingredients together in a bowl until well incorporated.
Shape the mix into nice size cakes and cook in a pan of fat or ghee on medium heat.
Enjoy on a bed of shredded cabbage and avocados with a dollop of Primal Kitchen’s Chipotle Mayo on top!
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