These gluten free smoked fish cakes are perfect for summer dinners in the garden. You can try this recipe with salmon, mackerel, travailly or kingfish.
Serves 4
INGREDIENTS
FISH CAKES- 250g smoked fish – see suggestions above
- 1 egg
- 2 spring onions, thinly sliced
- 400g mashed potato (cooled)
- Handful of frozen peas
- 1 rounded tsp wholegrain mustard
- Handful of fresh parsley, chopped
- Salt and cracked pepper to season
- 1 cup Fogdog Premium Gluten Free Breadcrumbs
- Olive oil for frying
- 100g mayonnaise
- 4 tbsp lemon juice
- 2 tbsp capers, chopped
- 4 grinds of black pepper
INSTRUCTIONS
- Combine the mayo, lemon juice, capers and black pepper. Stir and leave to one side.
- Whisk the egg in mixing bowl with a fork, then add the flaked fish and combine.
- Add the spring onion, mashed potato, peas, mustard, parsley and salt & pepper. Mix well to combine.
- Scatter the breadcrumbs onto a plate. Shape the fish cake mixture into roughly 8cm wide by 3cm high cakes, then press into the crumbs to evenly coat.
- Heat a frying pan on a medium-high heat, add a generous drizzle of oil to coat the base. Cook the fish cakes until golden and crispy, about 4-5 minutes each side.
- Serve with the lemon & caper mayo. You can also add a side salad or poached eggs. Enjoy!