Moroccan Fish Cakes
Rich and slightly smoked in flavour, these fish cakes are gorgeous!
Servings: 2
Calories: 410kcal
Ingredients
- 500 g seafood mix
- 1 onion finely chopped
- 1 egg
- 25 g ground almond
- 9 g fresh coriander chopped, 3 tbsp
- 3 g fresh mint chopped, 2 tbsp
- ½ lemon zested
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp cayenne pepper
Yogurt Dressing
- 60 g Greek yogurt
- 1.5 g fresh mint chopped, 1 tbsp
- ¼ lemon juiced
- 1 clove garlic crushed
- sea salt
- black pepper freshly ground
- 200 g mixed lettuce leaves
Instructions
- Preheat the oven to 190C/170C Fan/Gas 5/375F.
- Add the seafood mix, onion, egg, ground almond, fresh herbs, lemon zest and spices to a food processor. Season and pulse until combined.
- Shape into 8 fish cakes.
- Lightly oil a baking tray and bake the fish cakes for 12 minutes. Flip them over and cook for an additional 4 minutes.
- Whilst the fish cakes are cooking, stir together the Greek yogurt, mint, lemon juice and garlic. Season well.
- Serve the fish cakes with the yogurt sauce and a green salad.
Notes
- This is a pre workout lunch.
- To make this a post workout lunch add a portion of healthy carbohydrates such as baked potato wedges, brown rice or whole wheat couscous.
Nutrition
Calories: 410kcal | Carbohydrates: 15g | Protein: 61g | Fat: 13g | Fiber: 3g