Easy Fishcakes (Gluten Free)
Make these easy fishcakes today. They are gluten-free, dairy-free, egg-free, nut-free and soya-free
Ingredients
- 170 g tinned salmon - or other tinned fish
- 3 medium potatoes - skin on, sliced
- 3 spring onions - finely chopped
- 3 slices pepperoni - finely chopped
- 1/2 tsp chilli oil or a sprinkle of chilli powder - optional
- Squeeze lime juice - plus the zest
- 1 tbsp oil for frying
Instructions
- Place the sliced potatoes into a saucepan of boiling water and cook for approx. 20 minutes until very soft.
- Drain the potatoes and mash them with some seasoning. Place to one side.
- While the potatoes are cooking place the chopped spring onion and pepperoni into a frying pan over a low heat and cook until the onions are softened (5-10 minutes).
- Once the onion mixture is cooked place it into the pan with the mashed potato and add all the other ingredients except the oil for cooking with. Mix well.
- Leave to cool before forming into fishcakes - whatever size you like!
- Fry in a little oil over a medium heat for 5-10 minutes each side until golden on the outside.
- Serve with your choice of vegetables.
Notes
Nutrition information is approximate.
Nutrition (Approx)
Calories: 327kcal | Carbohydrates: 41g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 125mg | Potassium: 1786mg | Fiber: 8g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 11mg