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Resistant Starch Rich Potato Fishcakes

These fish cakes are done using only fish, spices, and potatoes. No binding agents like eggs or flour. If you like potatoes and you are looking for a different way to make a fishcake, try this recipe.

How to eliminate lectins in potatoes? 

People sensitive to lectins shouldn’t eat any nightshade vegetables including white potatoes, at least until healing the gut, and then follow special preparation methods like peeling, deseeding and/or pressure cooking.

To eliminate lectins in potatoes, that are nightshades too, pressure cook them first. Potatoes can be peeled first, cut  into cubes and then pressure cooked. You will need 1 cup of water and an ovenproof or steel bowl on a trivet. Pressure cook on high for 2 minutes with natural release or pressure cook them whole with the skin on for 3 minutes with natural release, let cool, and peel. 

How to make potatoes starch resistant?

Once the potatoes are cooled down, the longer the cooling time the better, resistant starch in potatoes develops. When cooled down they can be reheated again, if needed, and they don’t lose the resistant starch content. Resistant starch is very beneficial for our gut bacteria, because it works like soluble fiber and it also has many other health benefits like improved insulin sensitivity, lower blood sugar levels, or reduced appetite. 

Ingredients

For approximately 10 fishcakes:

  • 1 cup water
  • 2/3 cup white wine vinegar
  • 2-3 bay leaves
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 onion, diced
  • 1 lb mahi mahi or wild cod
  • 1.25 lb yellow potatoes, pressure cooked and cooled
  • 1 lb fresh baby spinach
  • ghee or butter
  • Asparagus
  • Avocado oil for frying
  • 1 cup sour cream
  • 1-2 tsp Dijon mustard
  • 1 handful of chive, cut

Ingredients

Directions

  1. Pressure cook the potatoes in an Instant Pot for 2-3 minutes with natural release. Let cool overnight. Peel, if you used whole potatoes, then mash with a potato masher. 
  2. Add water, vinegar, bay leaves, S&P, diced onion and the fish to a pot and bring to boil. Boil for about 20 minutes or until the fish is very soft.
  3. Remove from the heat and transfer the boiled fish with the onion to a mixing bowl. Don’t discard the water. Let cool, then with your hands break the fish into very small pieces (like a consistency of a canned tuna or salmon).
  4. Combine mashed potatoes with the fish, add a little bit more salt and pepper if desired and form the cakes. 
  5. Place the cakes into the fridge for 20 minutes. 
  6. Steam the asparagus on a steaming rack (optional).
  7. In the meantime, dissolve a little bit of butter or ghee on a pan, add the spinach and sauté until the spinach is wilted. It takes only 1-2 minutes. 
  8. Make the sauce. Add sour cream, Dijon mustard, and 2-3 tablespoons of water from the boiled fish to a little pot, mix and bring to a low boil. Add more water if needed. Cut the chives, and add to the pot. 
  9. Remove the fishcakes from the fridge, heat a little bit of avocado oil on a frying pan and fry the cakes on each side for 4-5 minutes until golden brown.
  10. Serve over spinach with steamed asparagus and drizzle with the sour cream sauce. 

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