Ingredients
- 2 poblano peppers
- .75 lb filet of flaky white fish like hake
- 3 scallions, chopped
- 1 egg
- a handful of raw greens, chopped (spinach, chard, lettuce, arugula, etc)
- a handful of cilantro, chopped
- 2 tablespoons almond flour
- juice from half a lemon
- 1 tsp Sriracha, plus extra for dipping
- salt, pepper, cayenne
- ~1/2 cup olive or coconut oil for pan frying
Directions
- Preheat oven to 450 (or the grill if you want to grill the peppers). Sometimes I just fire roast them over the flame of the gas stove.
- Lightly coat the poblano peppers with olive oil. Roast for about 15 minutes, until the skin is blistered. Turn once or twice throughout roasting to cook on each side.
- While peppers are roasting, squeeze some lemon juice on the fish, sprinkle with salt and pepper, and saute in a skillet with a little olive oil. When finished cooking transfer to a medium mixing bowl and allow to cool a bit.
- Remove peppers from oven/grill and toss them into a bowl, cover with lid or foil and let the peppers steam and cool for a bit.
- Remove skin and seeds from peppers and slice into small pieces.
- Heat oil in large skillet.
- Add the pepper pieces to the bowl with the fish. Add remaining ingredients to the bowl, including a squeeze of lemon juice and a pinch of cayenne pepper.
- Mix everything together and form into small cakes (makes about 8).
- Place each cake into the hot oil and fry until golden brown on each side.
- Transfer to plate with paper towl to soak up extra oil. Serve warm with a garnish of cilantro, lemon wedge, and extra Sriracha for dipping.