Caveman Cuisine: Spicy Fish Fritters

One, two, three fish! (Ah, ah, ah!)


1 can wild caught sardines (~4 small fillets)
1 13oz can salmon
1 can chunk light tuna
1 egg
2-3 cloves garlic (minced)
1/2 small white onion (grated)
Fresh ground black pepper
3 tbsp full-fat coconut milk
1 tsp dried basil
1 tsp dried ginger
2 tbsp Thai chili paste (I prefer Sriracha brand)
1/4-1/3 cup coconut flour
Optional: For some real heat, 2 fresh habanero peppers (diced)


In a large bowl, mix together the tuna, salmon and sardines.  Add all other ingredients except for coconut flour and mix thoroughly.  Add only as much coconut flour as needed in order to bring the mixture together.

Form small patties (about 1" diameter) and put on a greased baking sheet covered in foil.

Cook the patties in an oven preheated to 350 degrees for approximately 15-20 minutes.

Serve with a side of Eggplant Frites

Yield: ~12 fiery fritters

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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