SERVINGS: 3 PREPPING TIME: 15 min COOKING TIME: 10 min
3 medium white fish filets of your choice (about 400g)
2 tbsp almond flour
2 tbsp bread crumbs
1 cup of spinach, packed
1/4 cup of feta crumble
6 poached eggs*
Place a metal colander or a steaming basket into a large pot. Add just enough water so it doesn't reach the colander. Bring to a boil. Place the filets in, cover and steam until the fish becomes flakey and almost cooked through, about 2-3 min. Remove from heat and set aside to cool completely.
While the fish cools, chop the spinach finely, and poach the eggs*.
In a large bowl, combine steamed fish filets, 1 egg, almond flour, chopped spinach (reserve about 1 tbsp for serving) and feta crumble. S&P to taste. Mix well. If the mixture turns out a little sticky, add about 1 tbsp of breadcrumbs to thicken and mix well.
Using a spoon and hands portion and form the mixture into about 6 patties. Pour the remaining breadcrumbs into a flat plate. Working in batches press the cakes into the breadcrumbs, covering all of the sides.
Over medium high, heat a generous splash of olive oil in a cast or a nonstick pan. Fry the cakes in batches if needed, until golden brown, about 2-3 min per side.
Serve the fishcakes with poached or fried eggs on top. Garnish with smoked paprika and remaining chopped spinach. Enjoy!
NOTES *We love a nicely poached egg, but they can take some time and practice to perfect. Follow the steps below for an easy shortcut; alternatively, you can pan fry the eggs and serve them over the fishcakes. Fill a microwave safe cup with water (we use a glass measuring cup), leaving just enough room for the egg. Crack the egg into the water. Gently slide a toothpick into the yolk, keeping it intact (this will prevent the egg-yolk from exploding). Place the cup into a microwave and start with 35 seconds. Add time as needed to get the consistency you desire!