Middle eastern spiced fishcakes
Makes 8-10 fishcakes
500g haddock/cod, diced
1 cup breadcrumbs, plus more for coating
1/2 small onion
4 cubes frozen spinach, defrosted
squeeze of garlic paste or 1 clove, crushed
salt & pepper
Preheat oven to 180C and line a large baking dish with foil or greaseproof paper.
Mix all ingredients in a large bowl, except for the extra breadcrumbs, which should be poured onto a plate.
Take a small handful of the mixture and shape into a patty.
Plop the patty onto the breadcrumbs and make sure all sides are coated.
Repeat with the rest of the mixture until you have around 8-9 patties.
Drizzle some oil over the top and put into the oven for around 30 mins or until starting to go golden brown.
I served this with pitta, hummus and pickles but feel free to serve with whatever you want really!