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Updated: Jul 4, 2023



3 medium white fish filets of your choice (about 400g)

1 egg

2 tbsp almond flour

2 tbsp bread crumbs

1 cup of spinach, packed

1/4 cup of feta crumble


smoked paprika

Olive oil

6 poached eggs*



  1. 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.

  2. While the fish cools, chop the spinach finely, and poach the eggs*.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

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