Gluten-free storecupboard fishcakes

Gluten-free storecupboard fishcakes

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(1 ratings)

Prep: 15 mins Cook: 12 mins plus chilling

Easy

Serves 3
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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal624
  • fat49g
  • saturates8g
  • carbs19g
  • sugars2g
  • fibre2g
  • protein25g
  • salt1.1g
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Ingredients

  • 2 large potatoes (about 550g/1lb 4oz), cut into small chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 x 120g cans of tuna in spring water, drained
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 lemon, ½ juiced, ½ cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small pack chives, snipped
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tbsp gluten-free mayonnaise
  • 2 tbsp gluten-free flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • mixed leaves, to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. Serve with the mayonnaise, a lemon wedge and some mixed leaves.

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