I love food.
Well actually to be more specific I love GOOD food (if you hadn’t guessed by now) & what I love even more is when good food is simple, speedy & delicious all at the same time.
These fishcakes hit all those buttons & more in my opinion, they’re made with ingredients you’re more than likely to already have in your kitchen & can be altered to your personal preferences super easily.
I have been making large batches & taking them as post-workout breakfasts, lunches with a side of avocado & leaves, or just grabbing one as a super sustaining snack if I have a very busy day.
I hope you enjoy them as much as I do!
- 2 cans wild salmon or mackerel, I use & recommend the brand Fish4Ever
- 2 large organic eggs
- 1 small onion
- 2 garlic cloves
- 1 large handful parsley, finely chopped
- ⅓-½ cup ground almonds
- 2 tablespoons sesame seeds
- ½ tablespoon chipotle chilli flakes
- ½ tablespoon black onion seeds
- Freshly ground black pepper
- Coconut oil
- Preheat your oven to 200C, line a flat tray with parchment.
- Finely dice the onion & crush the garlic, sauté in ½ teaspoon coconut oil on a gentle heat for 5-7 minutes until soft.
- Meanwhile add the fish to a large bowl & use a fork to break up into smallish pieces. Add the rest of the ingredients bar the eggs, mixing to combine.
- Add the onions & garlic, stir through, then crack in the eggs. Mix well & if you feel the mixture is a touch too wet add the rest of the ground almonds.
- Form patties, arrange on your tray & bake for 15-20 minutes until golden.
- Serve hot, cold or at room temperature. They’ll keep in the fridge for a week or freeze for up to 3 months.