Gluten Free Storecupboard Fishcakes Food

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GLUTEN-FREE STORECUPBOARD FISHCAKES



Gluten-free storecupboard fishcakes image

This family favourite is a great way to get seafood into a gluten-free diet - and by using canned tuna it fits into even the strictest of student budgets

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 10

2 large potatoes (about 550g/1lb 4oz), cut into small chunks
2 x 120g cans of tuna in spring water, drained
1 lemon , 1/2 juiced, 1/2 cut into wedges
1/2 small pack chives , snipped
1 egg , beaten
4 spring onions , chopped
4 tbsp gluten-free mayonnaise
2 tbsp gluten-free flour , for dusting
2 tbsp olive oil
mixed leaves , to serve

Steps:

  • Put the potatoes in a saucepan, cover in cold, salted water and bring to the boil. Once boiling reduce to a simmer and cook for about 8 mins until tender. Drain and leave to steam-dry for 2 mins.
  • Mash the potatoes in a large bowl. Add the tuna and combine, breaking it up with a fork, then add the lemon juice and chives. Season well, add the egg and use your hands to bring everything together. Divide the mixture into 6 and shape into fishcakes. Chill for 10 mins to firm up.
  • Meanwhile, mix the spring onions with the mayonnaise and chill until ready to serve. To cook the fishcakes, heat half the oil in a large non-stick pan and lightly dust the fishcakes with flour. Cook half for 3-4 mins each side until golden and warmed through, then repeat with the rest of the fishcakes.
  • Serve with the mayonnaise, a lemon wedge and some mixed leaves.

Nutrition Facts : Calories 624 calories, Fat 49 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium

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