This recipe (adapted by our Naturopath Shiho Mafune from the book ‘Healthy Hormones’) is packed full of hormone balancing, anti-inflammatory and antioxidant ingredients. These fish cakes are suitable for dinner, as leftovers for breakfast with avocado and greens, or as a healthy snack for a picnic. Make sure you source wild-caught salmon (not farmed salmon) and use organic produce where possible.
- 1 sweet potato
- 2 x 210g tins wild-caught salmon with bones, drained
- 2 eggs, whisked
- ¾ quinoa flakes
- ½ cup finely chopped fennel
- ¼ cup each of chopped herbs - flat-leaf parsley, mint, and coriander
- ¼ cup spring onions, chopped
- Grated zest of 1 lemon
- Pre-heat oven to 180°C. Fill a saucepan with water, add sweet potato and boil for about 10 minutes until soft. Drain and mash with a fork so it cools slightly.
- Add the salmon, eggs, quinoa flakes, fennel, chopped herbs, spring onion, and lemon zest. Season with salt and pepper. Gently mix to combine. Form into small patties, roughly the size of the palm of your hand, and place onto a baking tray. Place into oven and bake for 15 to 20 minutes, until patties are warm and cooked through.
- Serve with leafy greens, lemon and tahini for an extra hormone balancing, detoxification and antioxidant boost!