Leftover Rice and Fish Cakes

I like to keep the batter in the fridge and cook fresh when serving.Or - freeze cooked or uncooked for up to 3 months, place in between baking paper to easily grab for a quick meal!

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AGE APPROPRIATE: when tolerating fish and eggs separately (allergens)

Leftover Rice and Fish Cakes

AGE APPROPRIATE: when tolerating fish and eggs separately (allergens)

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Servings: 8 patties

Course: Breakfast

Cuisine: Chinese, French

Ingredients Equipment Method Notes

Ingredients

1 cup cooked and cooked rice
A large tin salmon (400g) or any other tinned fish you want to use (eg sardines, mackere
2 tbsp cassava flour (can also use buckwheat or if tolerating gluten spelt flour)
1 egg

Optional

1/2 tsp garlic powder
1-2 TBSP finely chopped herbs such as parsley or dill or coriander
Small handful cheese such as Parmesan or cheddar (if tolerating dairy, omit for under 12 months)

Equipment

1 Frying Pan
1 Sandwich Press
1 Mixing Bowl

Method

Place all ingredients in a bowl and mix well - if using fish with the bones make sure they are all crushed down.
Pan fry in some ghee or avocado or olive oil, until cooked through on both sides - or pop in your sandwich press for a quick cook

Notes

AGE APPROPRIATE: when tolerating fish and eggs separately (allergens)

Notes:

Will last in fridge for up to 3 days - I like to keep the batter in the fridge and cook fresh when serving.
Or - freeze cooked or uncooked for up to 3 months, place in between baking paper to easily grab for a quick meal!

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Leftover Rice and Fish Cakes

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