Zest of 1 lemon Juice of ½ lemon

¼ cup minced fresh parsley

2 tablespoons Dijon mustard

1 large egg, slightly beaten

1 teaspoon ground paprika Salt Freshly ground black pepper

2 tablespoons extra-virgin olive oil FOR THE CHILI SAUCE

2 tablespoons hot chili oil

¼ cup apple cider vinegar

¼ cup olive oil TO SERVE

½ cup mizuna (or other lettuce)

½ cup arugula

1 carrot, julienned

1 small red chile, sliced

Chop the fish into a fine mince, and place in a large bowl.

Add the almond flour, shallot, Homemade Mayo, lemon zest and juice, parsley, mustard, egg, paprika, salt, and pepper, and mix well.

Shape the mixture into four large cakes or eight smaller ones (smaller will be easier to turn over when cooking).

In a large nonstick sauté pan over medium-high heat, heat the olive oil.

Add the fish cakes, and allow them to brown, 4 to 5 minutes. Gently flip each one, reshaping as needed, and brown the other side, 4 to 5 minutes more.

For the chili sauce, combine all ingredients in a small bowl.

To serve, layer greens, carrot, and chiles on serving plates, and top with fish cakes and chili sauce as desired. VARIATION 1 CRAB CAKES: Replace the fish with crab, and follow the recipe as written. Crab is less flaky and has a stronger seafood flavor than milder white fish. VARIATION 2 SALMON CAKES: Replace the white fish with 2 (6-ounce) cans salmon.

Drain the salmon, follow the original recipe as written, and enjoy the hit of heart-healthy fats.