Recipe: Simple fish cakes

Adapted from a recipe I found a while back, these have fast become a family favourite – proper comfort food.

I made these using Tesco Free From Gluten & Wheat White Bread Crumbs (other gluten free breadcrumbs are available).

breadcrumbs.jpg

Ingredients:

400g Tinned salmon (boneless and skinless, weight is once drained) or white crab meat.

2 spring onions, finely chopped

3 tbsp flat leaf parley, chopped

3 tbsp dairy free mayonnaise (I use Lidl’s mayonnaise, rather than a specific free from mayo)

2 eggs, beaten

Breadcrumbs, to cover

Oil, to fry

 

Method:

Combine the top three ingredients, adding the mayonnaise slowly until you get to the desired consistency. I do this in a food processor, but it can be made by hand. You may need less than the 3 tbsp of mayonnaise as you don’t want the mixture too wet.

Form into four fish-cake shaped patties and put in the fridge to firm up a little.

Tip the beaten egg into one shallow dish and some breadcrumbs into another.

Dip each fishcake first into the egg and then coat in the breadcrumbs. Once all four are done, return to the fridge for about half an hour to firm up.

Fry the fishcakes in a frying pan with a little oil, turning once, to get both sides golden brown. As the fish/crab is already cooked prior to canning, this takes less than about 5 minutes either side.

 

 

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