9.Fish Cakes : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


for each person.

3 oz / 75g cold mashed potato

3 oz / 75g cold cooked white fish fillet

1 tablespoon of olive oil or ½ oz / 12g butter

1 tsp / 5ml fresh chopped parsley

¼ tsp pepper and salt to taste

¼ tsp lemon juice to taste

1 egg

1 oz / 25g potato flour


Beat together the potato, fish, olive oil, parsley lemon juiceand seasoning.

Divide the mixture into two portions and shape on a surface dustedwith potato flour.

Dip each portion in egg to coat the cake all over.

Fry in hot oil in a large frying pan over medium heat.

Turn when golden brown.

Serve when both sides are golden brown.


Use tinned salmon or tuna as the fish