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!
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.