Shipping is free for orders of 6 or more products
Shipping is free for orders of 6 or more products
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.
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
LEMON & CAPER MAYO
100g mayonnaise
4 tbsp lemon juice
2 tbsp capers, chopped
4 grinds of black pepper
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!
