This recipe is quickly becoming a favourite in my household. The ingredients provide essential nutrients and the method is so simple, you have no reason not to try them! Due to the minimal prep, I often cook extra fish cakes and save a couple for lunch the next day; throw some avocado, greens and a lemon wedge into a Tupperware box and I can guarantee you a tasty lunch that will keep you satiated at work or on the go. A far superior bite to that sandwich and muffin you might grab in your lunch break; convenience is no longer an excuse!
Makes 4 fish cakes
Approximate nutrition per fish cake: 427kcal / 34.6g fat / 11.3g saturated fat / 6.1g total carbs / 1.9g fibre / 4.2g net carbs / 22.7g protein.
- 4 cans of whole sardines in olive oil, drained
- 2 organic, pastured eggs
- 8-10 black olives, pitted and finely chopped
- 3 tablespoons of rosemary, finely chopped
- 4 teaspoons sweet rice flour
- Zest of 2 lemons
- 2 tablespoons lemon juice
- Pinch of sea salt
- 3 tablespoons and 4 teaspoons grass fed ghee, butter or extra virgin coconut oil
- Lemon wedges to serve
- Preheat the oven to 180° C / 350° F.
- Place a sheet of baking parchment onto a plate and set aside.
- Crack the eggs into a food processor and blend along with the lemon juice until combined.
- Add 2 cans of sardines to the mixture and blitz until the mixture resembles pâté.
- Fold in the other 2 cans of sardines, sweet rice flour, lemon zest, rosemary and black olives.
- Divide the mixture into four, shape into fish cakes, and place onto the baking parchment.
- Leave to rest and firm up in the fridge for at least an hour.
- Melt 3 tablespoons of the ghee in a frying pan on a medium heat.
- When hot enough, place the fish cakes into the pan. They should start to sizzle, sealing in the flavour.
- Cook the fishcakes for 2 ½ minutes on each side, flipping once.
- Transfer the fish cakes onto a baking tray and place in the oven until hot throughout, approximately 10 minutes.
- Serve with a lemon wedge and a teaspoon of ghee on each fish cake.