The latest ‘super food’ to hit our shelves is Coconut Oil. It’s everywhere I go right now. And to be honest, I’m glad that it’s being brought to the masses. I’ve been buying coconut oil since February, and in the beginning I was put off the by the price, at £6.00 for 300ml, to me seemed a little steep. But with adequate research I eventually bit the bullet and handed over my well earned cash. And I haven’t looked back. This is one of the super food I recommend you fork out for.
My friends and family stop and stare in horror as I add it to literally everything I cook. And I mean everything! From roasting veg in it to adding it into hot drinks and smoothies! But, the last laugh is on them, as I get positive ‘yummy’ comments and even my Mum has now converted to buying coconut oil. Result!
Oh and also, I smother it over my body and even in my hair – crazy I know! But it really is an amazing natural product.
It’s also suggests it can help speed weight loss when consumed daily – so why wouldn’t I try it?!
I use Lucy Bee Coconut Oil which to me taste the best, check out their website for the full explanation.
In all my recipes I use coconut oil, unless otherwise stated. I tend to add it in its solid state to saucepans etc, but melt it in the microwave for marinating foods and for baking.
Here is a simple, budget-busting, easy to make meal, using the A-Mazing coconut oil in the most simplified method!
I’ve served my spicy fish burgers with cauliflower rice (I’ll do another blog on this – watch this space) and good old rocket! It makes 4-6 burgers depending on the size you make them.
You will need:
- 350g fish pie mix
- 20g frozen spinach, defrosted and squeeze out the liquid. (I always by fresh spinach and then freeze it, so much more cost-effective)
- 1 spring onion
- 1 tbsp grated ginger (Again, buy fresh and freeze)
- 1/2 red chilli
- 1tbsp capers
- 2tsp soy sauce or Liquid Aminos
- Zest of 1 lemon
- A grind of salt and pepper
- Ground almonds (add a few tsp at a time if mixture is too wet)
- 2tsp coconut oil
- To make the burgers, blitz the chopped fish in a food processor with the spinach, spring onion, ginger, chilli, capers, soy sauce, lemon zest, and salt and pepper.
- If the mixture is too wet to hold together into patties add in a little ground almond. Once the patties are made place on a plate and leave to chill in the fridge for half an hour.
- Heat the coconut oil in a pan over a medium to high heat, and fry the burgers for 4-6 minutes on each side, or until golden brown.
- Serve.
Let me know what you think of these tasty fish burgers, and please share your creations.
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