Fabulous Fish Cakes

Never hungry first thing but actually by 1130 I could normally eat something ! So homemade tuna fish cakes with some wilted spinach, avocado and a poached egg – delicious!

This would serve two – or one if you’re starving 😉

For the Tuna Fish Cakes you will need:

Can of tuna

One egg

Zest of one lime or lemon

One spring onion sliced thinly (reserve a little)

One tablespoon of coconut flour (could use almond flour if you prefer)

One tablespoon of shop bought (low carb) mayo

Salt & pepper

This should take you approx 20 minutes from start to finish, super quick.

Drain the tin of tuna and then combine all of the above ingredients (reserving a little spring onion). Shape into 2 patties and gently fry in some olive oil for a few minutes on each side until brown – approx 4 mins each side.

You will now need:

Handful of fresh spinach

Avocado

Lime or lemon wedges (whatever you used as zest above)

Two eggs

Whilst the fish cakes are cooking, put a pan of water on and pop in two eggs to poach. Then, wilt some spinach in a frying pan and peel and slice the avocado.

Check on your fishcakes and flip them over if you haven’t already done so. By now the spinach should be cooked so remove from the heat and plate up. Add your sliced avocado and place your cooked fishcake on the top. Now grab your poached egg (depends how you like your eggs – I like them hard, (weird I know) so I cook for a good 5 mins, if you like them runny, then obviously cook for less time. Finally place the egg on the top and sprinkle the remaining spring onion on and around egg and serve – enjoy !

Quick Fix

Dinner in under 20 minutes

Serves two

3 medium sized courgettes – peeled and sliced into ribbons

6 cherry tomatoes, halved

150g raw prawns

Large handful of spinach

X2 salmon fillets

Handful of green beans

Cream

Salt, black pepper and chilli powder

Parmesan (optional)

Melt some butter in a pan and pan fry the salmon on both sides, this takes approx 3 mins each side.

Remove salmon from pan and throw in the prawns, tomatoes and the green beans, pan fry until the prawns are cooked through, stirring the pan constantly then add the double cream (approx 150ml) together with a little salt, black pepper and a pinch of chilli powder. Mix everything together and then add courgette ribbons.

Cook for approx 2 to 3 minutes and then place the salmon back in the pan together with all the other ingredients. Combine everything and serve (if you are not completely against parmesan with fish then grate some fresh parmesan over the top: delicious) – Buon Appetito !