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Fish Cakes recipe
Gluten, wheat, dairy, soya, egg & nut free
- 400g sweet potatoes
- 300g white fish (cod, haddock, whiting) or salmon or tuna
- Knob of dairy free spread
- 2 lemons
- 2 packs of plain crisps or similar amount of cornflakes lightly crushed
Peel & steam potatoes until quite soft. Mash thoroughly with the dairy free spread.
Meanwhile, simmer fish in a few centimetres of water, with one lemon sliced. Cook for about 5-10 mins or until flakes. Carefully remove skin & any bones.
Break up fish & mix with potatoes. Season to taste with salt, pepper & lemon.
Leave to cool.
When ready to serve, roll in crushed crisps or corn flakes and bake in the oven on a moderate oven (180C/350F/Gas Mark 4) for 20-30 minutes