Directions

1. Preheat the oven to 180°C if baking the fishcakes.

2. Mix all ingredients in a large mixing bowl and allow to rest for 5 mins (this allows the psyllium to bind the mix).

3. Divide the mix into 4.

4. To pan fry, use an egg ring to help form the fish cake, pressing it into shape. Fry for 5 minutes over a low-medium heat with the egg ring in place. Remove the ring and turn the fish cake to cook on both sides.

5. To oven bake, shape the fish cakes by hand and place on a baking sheet or use a small non-stick baking tin. Bake for 25-30 minutes until firm.