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