Coffee cup flax seed/lijnzaad or sun flour seeds/zonnebloempitten
Cook the fish in olive oil in 3 minutes till it’s ready. Take it out of the pan and let it cool down.
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.
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.