Lemongrass Fishcakes With Easy Peasy Thai Sauce

lemongrass fishcakes recipeAuthor: Lily Mazzarella

This recipe makes you forget you're on a cleanse. Simple and light fish cakes accompanied by decadent almond Thai dipping sauce feel like a treat—you'll return to this recipe in post-cleanse days!

RELATED → Spring Cleanse - Other Cleanse Recipes - Ingredients 


1 lb white fish fillets, such as cod
2 tbsp ground flax seed
Zest of 1 small lime
1/2 stalk lemongrass, finely slivered (I snip mine with kitchen scissors and then mince)
1-2 tbsp chopped cilantro
1-2 tsp Red Boat Fish Sauce or 1/2-1 tsp Himalayan Salt
Optional (if you like heat): slivered green chili or 1 tsp grated fresh ginger
Coconut oil for cooking


Place all ingredients in a food processor and blend until a rough fish "dough" is formed.

Transfer to a bowl, and pat the mix with your hands into a ball.

Make 6 patties on a cold plate next to your stove.

Heat a heavy bottomed cast iron pan, and melt the coconut oil (very hot, but not smoking). Sauté until slightly brown and cooked through.

You can keep finished patties in a slightly warm oven. Enjoy with the ever-delicious Easy-Peasy Thai sauce. (find recipe here)


For more delicious springtime recipes,

download our Happy Liver Detox Guide!




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