Fish Cakes Recipe: Gluten-free
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Ingredients:
for each person.
3 oz / 75g cold mashed potato 3 oz / 75g cold cooked white fish fillet 1 tablespoon of olive oil or ½ oz / 12g butter 1 tsp / 5ml fresh chopped parsley ¼ tsp pepper and salt to taste ¼ tsp lemon juice to taste 1 egg 1 oz / 25g potato flour |
Instructions:
Beat together the potato, fish, olive oil, parsley lemon juiceand seasoning.
Divide the mixture into two portions and shape on a surface dustedwith potato flour.
Dip each portion in egg to coat the cake all over.
Fry in hot oil in a large frying pan over medium heat.
Turn when golden brown.
Serve when both sides are golden brown.
Variations:
Use tinned salmon or tuna as the fish
Copyright Peter Thomson 2012-May-20
