RECIPE: 15 Minute Fishcakes

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    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!

    Makes 6

    • 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
    1. Preheat your oven to 200C, line a flat tray with parchment.
    2. Finely dice the onion & crush the garlic, sauté in ½  teaspoon coconut oil on a gentle heat for 5-7 minutes until soft.
    3. 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.
    4. 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.
    5. Form patties, arrange on your tray & bake for 15-20 minutes until golden.
    6. Serve hot, cold or at room temperature. They’ll keep in the fridge for a week or freeze for up to 3 months.