Tuna Fishcakes
Posted on November 8, 2015
Makes 4 fishcakes
Gluten free
Sugar free
1 tin tuna
1 cup chopped spinach
2 eggs
Herbs and spices (paprika, dried chilli flakes, dill, mixed herbs)
Salt and pepper
3Tbsp almond meal or flour of choice
Easy, fun and delicious. These tuna fishcakes are great with hummus or avo and make a delish healthy dinner. Canned tuna is inexpensive and packed with protein. Opt for tunna canned in water instead of oil to ensure a higher amount of Omega 3 fatty acids, lower calories and less fat. This is combined with the power food, spinach - high in protein and just about every vitamin you can think of ! So, all-in-all, this is what I would call the perfect post-workout kick, diet-friendly dinner and anytime favourite.
Combine all raw ingredients by hand. Make sure the spinach is chopped into small pieces.
Shape into patties. (it will look like it's not sticking - don't worry)
Heat 1 tsp coconut oil in a pan and fry for 2-3 minutes each side, or until browned.
The mixture starts to bind as it is heated, so do not fiddle too much.
Top with homemade hummus and pair with a side salad.
fishcake - cut open S
spinach leaves
fishcakes - angle S