Epi-Paleo Breakfast Fish Loaf Recipe
596g tinned pilchards in salted water
836g tinned wild pink salmon
900g tinned Portuguese sardines in brine
1 tablespoon garlic and ginger paste
3 tablespoons Madras curry powder
1 tablespoon ground turmeric
1 tablespoon crushed dried red chili
Salt and pepper
Place the pollack in the oven until just cooked. Add the other ingredients until well incorporated. Cook for about 20 minutes until you have a firm mixture. Place the loaf mixture in weighed portions in the freezer. This made enough for 16 x 300g portions.
I am going to try adding some olive oil to the mixture so that I can up the fat content. Adding 50 grams of olive oil will make the ratio of fat to calories 70% fat 30% protein and 0% carbs. Having these ratios should have the benefit of helping to enter into ketosis and reducing the urge to binge.