15 Minute Fishcakes

  • 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!

 

Key Facts

  • Great For The Brain!
  • High Protein & High Fibre
  • Family Friendly
  • Freezer Friendly

Ingredients

  • 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

Preperation

  1. 01
    1. Preheat your oven to 200C, line a flat tray with a silicone mat.
  2. 02

    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.

  3. 03

    Fold the almonds through to bring together into a soft, scoopable mix. They look like they won’t hold together but they will.

  4. 04

    Scoop out 6 good sized cakes onto your tray & bake for 10-12 minutes until golden & firm.

  5. 05

    Serve straight away, or cool & refrigerate using within 4 days. They’ll also freeze for up to 3 months.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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