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Fish Cakes
Gluten Free
Dairy Free
Nut Free
Egg Free
1 large baking potato
1 small tin tuna in oil
A knob of butter or cream cheese (optional ingredient if not on a dairy free diet)
2 level teaspoons ground arrowroot
4 tbsp sunflower oil
Half a teaspoon garam masala (optional)
Half a teaspoon salt
Pinch of black pepper
- Boil the potato for 10 mins or until soft enough to mash, then drain the water and remove the potato skin
- Mash the potato, then add all the ingredients to it except for the oil and mix well
- Scoop out about a handful of the potato mixture, then use your hands to shape it into a fish cake, then repeat the process until all of the mixture is shaped into fish cakes
- Heat half the oil in the frying pan, then place about 5 or 6 fish cakes in the oil, frying them on medium heat for about 2 minutes on each side or until each side turns golden brown
- Serve with chips and ketchup
