5 minute Fishcakes

Fishcakes are a popular way to use our products. Phoebe of @_naturalnourishment has now created this recipe for us – a great dish to make in advance for busy times!

Makes 6.

Ingredients:

  • x2 cans wild salmon, mackerel or tuna
  • 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

Instructions:

  • 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 is pretty 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.

Enjoy! 🙂

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