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Ingredients
  • subheading: For the fish cakes:
  • 1 cups cauliflower rice, boiled
  • 4 tbsp butter
  • medium onion, diced
  • 3 cloves garlic
  • 1 lbs boneless cod, skinned and boiled
  • 1 tsp Himalayan pink salt
  • ½ tsp black pepper
  • 2 tbsp NL savoury or parsley
  • 1 handful chives, chopped
  • 2 large eggs
  • 4 tbsp almond flour
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