Irresistible Gluten-Free Fish Cakes Recipe
These irresistible gluten free fish cakes need a bit of preparation but are totally worth it. I find that chilling the mixture makes it easier to work with.
Equipment
- Mixing Bowl
- Sharp Knife
- Chopping Board
- Cheese grater
- Measuring Jug
- Frying pan
- 2 Saucepan
- Baking tray
- 2-Inch Pastry Cutter
- Greaseproof paper
- Slotted Spatula
Ingredients
- 320 g Fresh fish (11 ounces, I used smoked cod)
- 1 Medium onion (or three spring onions finely chopped)
- 450 g Potatoes (16 ounces)
- 75 g Frozen sweetcorn, defrosted (3 ounces)
- 60 g Plain gluten free flour (2 ounces)
- 100 g mature cheddar cheese, grated
- 100 ml Milk (3 fl oz)
- 1 Egg beaten
- 1 tsp Italian herbs
- Pinch Salt & Pepper
- 1/2 Lemon juice
Instructions
- Cook the potatoes, mash them and allow them to cool.
- Cook the fish and the onion in the milk as per its instructions, drain the milk, and leave it to cool.
- In a bowl gently mix the potato, onion, fish, beaten egg, sweetcorn, flour, herbs, salt and pepper and the cheese.
- Make the mixture into the desired size fishcakes and put into the fridge to chill for at least 1 hour.
- I push the mixture into a 2-inch pastry cutter as a mould (the sort used to cut out mince pies) onto grease-proof paper.
- After chilling, heat the oil up to fry either in a frying pan or a deep-fat fryer. Fry until golden brown and sizzling. Mine takes about 6-8 minutes.
- Serve immediately with sweet chilli sauce and salad.
Nutrition
Calories: 239kcalCarbohydrates: 25gProtein: 18gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 69mgSodium: 162mgPotassium: 652mgFiber: 3gSugar: 3gVitamin A: 287IUVitamin C: 18mgCalcium: 176mgIron: 1mg
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