As someone who prepares each meal from scratch, having high quality protein sources already packed and portioned, is an enormous help. Though canned herring may not be something on everyone’s lunch table, these cakes certainly should be, as they are not only very tasty, but also very affordable. Herring, much like other cold water, oily fish such as wild salmon, mackerel, trout, and sardines, are high in omega-3 fatty acids, giving one even more the reason to include them into their diet.
If you do not have ground pork rinds, do not fear, as in just one week, I will be giving two lucky readers a chance to win some from my favorite brand. In the meantime, you can always make your own by simply grinding up pork rinds, or use another grain-free flour that you have on hand. As a note, I have also made these kipper cakes using canned anchovies, and I believe that sardines would also work great. With a pop of flavor from the turmeric and a bit of saltiness from the pork rinds, these fish cakes are a great lunch for on the go or at home.
- 1, 3.25 oz can wild herring kippers
- 1/4 cup Pork Dust pork rinds
- 2 tbsp chopped green onion
- 1 tsp avocado oil
- 1/4 tsp turmeric powder
- Position oven rack 4-6 inches away from the broiler.
- Preheat broiler on high.
- In a small bowl, mash together drained kippers and pork dust until combined.
- Add in avocado oil, chopped green onion, and turmeric powder, mixing until fully incorporated.
- Using your hands, form two, like-size patties and place on a creased baking dish.
- Place dish in the oven and allow to broil for 3-5 minutes, until browned and heated through.
- Use a spatula to remove the cakes from the pan and serve.
If you do not have kippers, canned sardines or anchovies work great.
Psalm 98:1 “O sing to the LORD a new song, For He has done wonderful things, His right hand and His holy arm have gained the victory for Him.”