Lunch time is a struggle for a lot of people, you're on the move, eating at your desk, in a workplace canteen or in the closest cafe to your office. It can be difficult to make good choices when you're surrounded by lots of other options.... I know a lot of people fall into the trap of eating sandwiches or soup from the deli or if you bring your lunch with you, it's the same chicken salad you've eaten every single day for the past year! Boring right?
I always recommend bringing your lunch with you to work... there's so many benefits! Firstly you'll save money, and most importantly, you won't be tempted to make poor choices. By preparing your own meals, you are taking control of what you're eating since you know exactly what it contains..
These fish cakes are great hot or cold so don't worry if you don't have access to a microwave at lunch time... You can use fresh salmon rather than canned, but this is a perfect lunch if you're caught without fresh meat or fish to hand...
For the fishcakes:
- 1 can pink salmon
- 50g sweet potato, steamed & mashed
- 3 tsp ricotta cheese
- sea salt
- chilli flakes
Mix well until just combined.
- 2 tbsp ground almonds
- 1 tbsp grated parmesan
- 1 tbsp mixed seeds
- sea salt
Mix ingredients together and roll each of the fish cakes until evenly coated.
Fry the fish cakes for 4 minutes per side in melted coconut oil or butter. All the ingredients are already cooked so you're really just looking for a crispy exterior with the centre warmed through and the ricotta to melt.
Serve with lots of spinach drizzled with a little olive/walnut oil.