I’ve made quite a lot of food that I want to share on here over the last few days, but it may take me a while to get round to posting everything! For now, let me leave you with these super-easy, speedy fishcakes. I had these for breakfast, but they’d make a good lunch as well.
You can use fresh fish if you like (raw- although you’ll need to cook the fishcakes for longer to ensure the fish is fully done, or cooked), but I used tinned fish (both for ease, and also because the bones are tasty and very good for you!). The beauty of these fishcakes is you can use whatever type of fish you like – I went for a mix of tuna, pink salmon and mackerel. I’ve also made these a few times with prawns and shrimp added into the mix; white fish works nicely as well.
Blitz any fresh herbs you’re using (I went for flat and curled parsley) and add your fish to the food processor once herbs are chopped finely. Pulse until you get a mixture you like the texture of – you probably don’t want it to be puréed fully like baby food, but how chunky you want it is up to you. If you want to make them extra crispy, add a tablespoon or so of arrowroot flour and/or coconut flour. Most fishcake recipes call for a binding agent like egg, but I don’t find that necessary: this mixture holds together quite well as it is.
Once all mixed together, shape and fry in a small amount of coconut oil on a medium-high heat until crispy on the outside and cooked through. Using a tin of each of the fish, I made about 8 fishcakes. I had them with a rocket salad, some balsamic vinegar and a dash of lemon juice. 🙂