Gluten-free storecupboard fishcakes

Gluten-free storecupboard fishcakes

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
  • Gluten-free
Nutrition: per serving
NutrientUnit
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
  • 2 x 120g cans of tuna in spring water, drained
  • 1 lemon , 0.5 juiced, 0.5 cut into wedges
  • 0.5 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

RECIPE TIPS
ALTERNATIVE INGREDIENTS

If you’re not concerned about gluten, you can use regular mayo and flours.

Goes well with

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    Rating: 5 out of 5.4 ratings
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