- Serves 3
- Prep in 5 minutes
- Cook in 10-12 minutes
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 super portable 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!
- Great For The Brain!
- High Protein & High Fibre
- Family Friendly
- Freezer Friendly
2 tins wild, line caught mackerel, sardines or salmon (if you’re working towards the smaller, stronger tasting oily fish then you can combine 1 with a tin of tuna & gradually phase the tuna out)
2 large organic eggs
1 large handful kale, parsley or another leafy green
Either 1 grated garlic clove or 1/2 teaspoon garlic powder
Seasonings of choice – salt & pepper as a basic, then I love 1 tablespoon nigella seeds + Eaten Alive’s fermented jalapeño & lime sauce (1/2 tablespoon – use NATNOURISH for 15% off everything), dried herbs & chilli flakes are also great
1/2 cup seeds – I use pumpkin & sesame but again choose your favourites. Flaked almonds work nicely too
1/3 – 1/2 cup ground almonds
- Preheat your oven to 200C, line a flat tray with a silicone mat.
Drain the fish & add to a large bowl, use a fork to roughly break up but leave some chunks for texture. Shred your greens & mix through with the rest of the ingredients bar the ground almonds.
Fold the almonds through to bring together into a soft, scoopable mix. They look like they won’t hold together but they will.
Scoop out 6 good sized cakes onto your tray & bake for 10-12 minutes until golden & firm.
Serve straight away, or cool & refrigerate using within 4 days. They’ll also freeze for up to 3 months.