Healthy & tasty

Fish cakes

For about 12 pieces:

  • 150 g Cod filet/kabeljauw filet
  • Can chick peas/kikkererwten 165 g
  • 2 eggs
  • 6 sun dried tomatoes
  • Basil leafs
  • 1 teaspoon mustard (check label: no sugar!)
  • Alfalfa sprouts
  • Coffee cup flax seed/lijnzaad or sun flour seeds/zonnebloempitten
  • Olive oil
  1. Cook the fish in olive oil in 3 minutes till it’s ready. Take it out of the pan and let it cool down.
  2. Mix the 2 eggs and rinsed chick peas (with water) in the blender.  Put the mixture in a bowl and add sliced sun dried tomatoes, basil, mustard, alfalfa, flax sees/sun flower seeds using a spatula. Add the cooked fish in pieces and mix with the rest.
  3. Use a grill pan to cook the fish cakes. Heat some oil and use 2 spoons to scoop the mixture in the pan. You can flatten the dough using the spoons. Take left overs wrapped in aluminum foil, keep in the fridge for 3-4 days.


Snack Lunch Dinner

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