These tasty fish cakes are oven-baked instead of deep-fried, and they're coated with a gluten-free mix of nuts and seeds.
With half the fats and twice the fibres, these patties are a healthier variation of the classic recipe.
Cooked potatoes are rich in resistant starch, a precious prebiotic fibre.
Boil diced potatoes for 10 minutes, then drain and set aside.
In a skillet, cook the cod with soy milk and bay leaves until soft. Then, drain and set aside.
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Mash the cooked potatoes and fish with lemon zest, parsley, salt, and pepper, flaking them with a fork.
Shape the mixture into fish cakes.
Roll each fishcake first in the starch, then in the flax and water mixture and, finally, in crumbs made with ground almonds, pumpkin seeds, and cornmeal.
Bake at 220°C (430°F) for 25 minutes until crispy.