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
Process
- 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.
Recipe Notes
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.”
YUM!! I have kippers and while I’ve tried eating them on their own, it just didn’t work. I can’t wait to try this recipe out!
We made these for lunch today. We used regular pork rinds in place of the dust. Really tasty. We will make them again.
And we made them again today! Keeper :). Thank you!!!
I made these today. I opened a tin of kippers to try and eat them as I do smoked sardines on a rice cake or straight but I couldn’t do it (I am learning to eat fish. I started feeling like I would gag). I found this recipe during an emergency google to use up the open tin.
I didn’t have pork dust so I fried some finely diced bacon and added some tapioca starch. They turned out pretty nice (for a recovering fish hater, I think someone who already likes fish would think they are very delicious). I will be saving this recipe.
I served with some coconut yoghurt.