CARB-FREE FISHCAKES WITH GREENS

500g fish fillets, eg salmon or hake (you could also use a large can of salmon, well drained, discarding skin and bones) 15ml (1 tbsp) finely chopped fresh chives 15ml (1 tbsp) finely chopped fresh parsley 15ml (1 tbsp) finely chopped fresh dill 1 garlic clove, chopped, optional Zest of one lemon 10ml (2 tsp) lemon juice 5ml (1 tsp) Dijon mustard 15ml (1 tbsp) mayonnaise 125ml (½ cup) coconut or almond flour, plus extra for coating Salt and pepper Oil, for frying To serve: Blanched green vegetables (such as peas, asparagus and green beans) and baby lettuce leaves 30-45ml (2-3 tbsp) vinaigrette dressing Cut the fish into blocks and combine with the herbs, garlic, lemon zest, juice, mustard and mayonnaise in the bowl of a food processor. Blend using the pulse button, taking care not to overmix to a pulp. Add the flour and pulse again. Season. With wet hands, divide the mixture into 4 or 8 portions and shape into fishcakes. Coat in extra coconut or almond flour. In a frying pan, heat 2-3cm of oil and fry the fishcakes for about 3-5 minutes on each side, turning carefully. Serve with a salad of blanched green vegetables tossed with vinaigrette. Serves 4