Gluten Free Fish Cakes
These are such a great meal to have in the freezer for those busy evenings! Delicious served with some peas and tartare sauce
Nutrition (per serving)
Fish pie mix600 g
Pre made mash850 g
fresh dill30 g
GF breadcrumbs1 cup (50 g)
Put fish on a foil lined tray and cover with foil.
Cook in oven at 180°C for 10 minutes.
Once out, chop into smaller pieces and add the ready-made mash to the chopped fish.
Next add salt and pepper and chopped dill. Mix together well.
Form into paddies any size you wish depending on family members, I make small ones for the children and large for the adults.
Put the egg in a dish and give it a quick beat.
In a separate dish put your breadcrumbs.
Take the patties and cover them in dipped egg then transfer them to the breadcrumb mixture ensuring that each fish cake is covered in breadcrumbs.
Ready to freeze
Put enough fish cakes for 1 family meal in each large labelled sealable freezer bag. Label, seal and freeze.
Ready to cook
Simply defrost in fridge the night before.
These can be pan fried over a medium heat, 8-10 minutes each side, or cooked in the oven at 180°C for about 15 mins, until golden brown and hot in the middle.
These can be cooked from frozen but they will just take about twice as long.