I’m soopa excited to share this quick and easy fish cake recipe with you as it’s one of Lily’s all time favourites. Bursting with nutrients and goodness & paw licking delicious too!
Ingredients you will need include:
300g Boneless White Fish (ask your local fishmonger to remove the bones)
1 Large Sweet Potato
1 Yellow/red/orange pepper
1 Teaspoon Coconut Oil
1 Teaspoon seaweed powder or supplement of your choice
Method:
Heat frying pan to medium heat and gentle fry whole fish fillet (with skin on) in 1/2 teaspoon of coconut oil
Once fish is cooked through and easily flakes remove from heat and allow to cool
Peel and cut sweet potato into small chunks and steam for 15 minutes until soft.
Chop pepper into small diced pieces and set aside.
Flake the fish and combine in a large bowl with diced peppers, cooked sweet potato and seaweed supplement.
Heat frying pan on medium heat and melt 1/2 teaspoon of coconut oil.
Shape the fish cake mix with you hands and place gentle in heated pan. Cook for 2 minutes on either side.
Any extra portions can be stored in the fridge for up to 3 days or why not make a batch and freeze to be consumed within two months. Delicious, nutritious and simple to make, let us know how your pooch enjoys this recipe below!
