most recent 30 from http://paleohacks.com 2013-05-25T20:17:29Z http://paleohacks.com/feeds/question/52817 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe sunshinestarr 2011-07-20T17:34:41Z 2011-07-22T17:19:54Z

<p>Hi! <a href="http://www.food.com/recipe/never-fail-tuna-patties-salmon-works-too-158532" rel="nofollow">This fish pattie recipe</a> is a staple in our house. I'm looking for something to replace as the binder - I never used the corn flakes but I usually use potato starch. It works well, but I'd like something a little healthier. Do you think that coconut flour or a nut flour would taste to weird with the fish? I appreciate any suggestions!!</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52818#52818 Carl_Stawicki 2011-07-20T17:39:45Z 2011-07-20T17:39:45Z

<p>I think coconut products would taste fine. Try coconut flour or flakes.</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52821#52821 Ben 2011-07-20T17:44:26Z 2011-07-20T18:05:03Z

<p>Arrowroot powder might work. It's very flour-like in it's consistency; mixed with egg it's a pretty good binder.</p> <p>Edit: It's also tasteless (IMO).</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52824#52824 Ness 2011-07-20T18:07:21Z 2011-07-20T18:07:21Z

<p>I used some LSA Mix - Linseed, Sunflower Kernel and Almond Mix. Gives a different texture to the patties as well :) All very paleo friendly. I aslo added a tin of sardines to mine to get some more Omega 3's my system!!!</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52825#52825 Kaz 2011-07-20T18:21:08Z 2011-07-20T18:21:08Z

<p>Per each 3 oz tin of tuna, I use 1 tbs of coconut flour and one egg, so according to the recipe you linked, 2 tbs should suffice nicely. It does have a hint of coconut sweetness, but I think it complements the flavor of the fish, rather than detracting from it. :)</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52826#52826 Liz V. 2011-07-20T18:25:24Z 2011-07-20T18:25:24Z

<p>Have you tried just omitting the binder? I make Sarah Fragoso's salmon cakes, which is a very similar recipe, but there's no binder (except eggs, I guess). The key is to form patties with your hands, place in heated oil in frying pan, then DON'T mess with it for a full 3 minutes before flipping. Tasty goodness.</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52827#52827 mari 2011-07-20T18:32:18Z 2011-07-20T18:32:18Z

<p>Potato starch seems fine to me. I think it's certainly healthier than nut flours and you already know it works so why not just use it?</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52832#52832 Kerri 2011-07-20T18:46:54Z 2011-07-20T18:46:54Z

<p>I like ground flax seeds (meal) in my crab and fish cakes. 2 tbsp per batch is usually enough. If you want a crisp coating try coconut flour.</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52841#52841 Nita 2011-07-20T19:58:21Z 2011-07-20T19:58:21Z

<p>I make salmon patties and use leftover mashed potatoes as the binder. Or. I don't use a binder at all (although the onion and celery are more likely to fall out during cooking without one).</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52863#52863 Digby 2011-07-20T22:08:01Z 2011-07-20T22:08:01Z

<p>Coconut and nut flours don't have the starch that makes for a good binder. If you can eat oatmeal, ground finely it makes a great binder. If you want to be lower carb, extra egg yolks work well, as well as adding flax or chia seeds which thicken.</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/52918#52918 turkeytyme 2011-07-21T08:31:44Z 2011-07-21T08:31:44Z

<p>When I make crab cakes I use crushed up pork rinds in place of bread crumbs and that tastes great.</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/53054#53054 redberry 2011-07-21T22:47:28Z 2011-07-21T22:47:28Z

<p>I put a bit of salmon in the food processor with a couple of tablespoons of mayo or mustard, and blend that into a paste. Then I add the rest of the salmon, though it gets cut into pieces instead of turned into paste. It's the paste that binds it all together, or so the recipe book said.</p> <p>Got this idea from one of Mark Sisson's cookbooks.</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/53064#53064 FED at LiveCaveman.com 2011-07-22T00:11:09Z 2011-07-22T00:11:09Z

<p>I made these with coconut flour and egg as a binder. The rest was canned tuna, salmon, &amp; sardine, coconut milk, herbs/spices, and, of course, habanero peppers...</p> <p><img src="http://3.bp.blogspot.com/-jVDVmNo2mFM/TfV3JmFvPYI/AAAAAAAAAko/DDRt5QvWAAo/s320/DSCN1701.JPG" alt="alt text"></p> <p>(<a href="http://www.fitnessinanevolutionarydirection.com/2011/06/caveman-cuisine-spicy-fish-fritters.html" rel="nofollow">full recipe here</a>)</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/53119#53119 andrew 2011-07-22T07:00:43Z 2011-07-22T07:00:43Z

<p>I use potato.It is a very nutritious food - far from just empty calories</p> <p>"Potatoes are rich in several micronutrients, especially vitamin C - eaten with its skin, a single mediumsized potato of 150 g provides nearly half the daily adult requirement (100 mg). The potato is a moderate source of iron, and its high vitamin C content promotes iron absorption. It is a good source of vitamins B1, B3 and B6 and minerals such as potassium, phosphorus and magnesium, and contains folate, pantothenic acid and riboflavin. Potatoes also contain dietary antioxidants, which may play a part in preventing diseases related to ageing, and dietary fibre, which benefits health."</p> <p>It doesn't have the omega 6 content of nut flours. I have tried coconut flour but it didn't appeal to me. So - potato all the way!</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/53143#53143 DGH 2011-07-22T12:10:45Z 2011-07-22T12:10:45Z

<p>...nutritional yeast would be my first choice as a replacement. The taste (almost cheese-like) goes great with salmon (or any fish for that matter). </p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/53149#53149 thhq 2011-07-22T13:30:09Z 2011-07-22T13:30:09Z

<p>Lots of good ideas. I've been frying a lot of clams, which need breading of some kind for a fast hot sear. I usually use buckwheat meal, but after reading all this I might try some almond flour and see what happens.</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/53211#53211 mrsrocketman 2011-07-22T17:01:21Z 2011-07-22T17:01:21Z

<p>We usually grind our own almond meal in the food processor until it's fine, but not flour consistency, then add spices. Works great as a binder!</p>

http://paleohacks.com/questions/52817/help-with-a-fish-pattie-recipe/53215#53215 losterman 2011-07-22T17:19:54Z 2011-07-22T17:19:54Z

<p>I tried out blended plantains in a shrimp cake recipe, and they turned out <em>amazing.</em> <a href="http://paleograd.blogspot.com/2011/05/bacon-wrapped-shrimp-cakes.html" rel="nofollow">http://paleograd.blogspot.com/2011/05/bacon-wrapped-shrimp-cakes.html</a> I'm sure it's pretty similar to using mashed potatoes, but plantains get really nice a spongy/fluffy when you fry them--very delicious. </p>