Try our delicious fish cakes recipe for tea today!

 

Ingredients (8 fishcakes):

  • 6 cod fillets
  • 2 tablespoons of lemon juice
  • 2 eggs
  • 2 garlic cloves
  • 1 teaspoon of thyme
  • ½ tablespoon of horseradish
  • 1 tablespoon of mustard
  • Pinch of black pepper
  • 100g ground almonds
  • 1 tablespoon of olive oil

 

Directions:

  • Preheat the oven to 180C. Cover a baking tray with aluminum foil and put some olive oil on the surface. Place the cod filets on top and cook for 20 minutes.
  • Once the cod is out of the oven and has cooled a little, use two forks to break apart the fish into little pieces.
  • In a separate bowl, mix the lemon juice, eggs, garlic, mustard, horseradish, pepper, and thyme together with a whisk until well blended. Then add the fish and about 40g of almond flour to the mixture and mix well with a fork.
  • Place remaining ground almonds on a plate.
  • Using a tablespoon, scoop some of the fish mixture and form it into a cake in your hands (mixture makes 8 fish cakes).
  • Dunk the top and bottom of each cake in the almond flour mixture that is on the plate and then place the finished fish cakes on a separate plate
  • Put the fish cakes in the fridge for 30 minutes.
  • Once the 30 minutes is up, heat 1tbsp (add more if you think you need it) of olive oil in a large frying pan over medium-high heat.
  • Cook each fish cake for 4 minutes, then flip and cook for another 4 minutes. Each side should be golden and crispy. Remove them from the pan and place on a paper towel before serving.

 

Nutrition Information (per fishcake):

  • Calories: 174
  • Protein: 15g
  • Carbs: 2g
  • Fats: 12g

 

 

Remember to follow us and post your meals on Instagram, and use the hashtag #LDNMuscle so we can see your lovely creations, repost some and spread the LDNM Community far and wide!

 

 

 

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