Mackerel and Potato Fish Cakes
About the recipe
GF | DF | RSF
MAKES: 8 fish cakes TOP ALLERGENS: Fish, Egg, Almond Meal AGE APPROPRIATE: when tolerating all of the allergens individually
A tasty jammed packed full of goodness fish cake! These can be cooked and frozen for some meal prepping.
Mackerel & Potato Fish Cakes
GF | DF | RSF
- Knife & cutting board
- Steamer or steaming pot
- Large mixing bowl
- Masher
- Whisk
- Measuring Spoons
- Plate for quinoa flakes
- Frying Pan
- 200g white potato
- 125g tinned mackerel
- 1 egg
- 3 tbsp almond meal
- 2 tbsp cassava flour
- 2 tbsp freshly chopped parsley
- 1/3 cup quinoa flakes for coating
- 2 tbsp cooking fat (ghee, olive oil, lard)
- Squeeze of lemon juice
Peel and chop the potato into small cubes. Steam until soft
Place the potato into the fridge until cold
Once cold, mash the potato into a large bowl and add in the mackerel. Mash it in too
Next crack in the egg, whisking well, then the almond meal, cassava flour and finely chopped parsley. Mix well to combine
Pour the quinoa flakes onto a plate and roll the mixture into balls, roughly 2 tbsp worth. Press the balls into the quinoa flakes, pressing them gently to flatten
Preheat a frying pan with the cooking fat and once hot place in the fish cakes. Fry on one side until golden, then flip until golden on both sides
Squeeze with lemon juice to serve
TOP ALLERGENS: Fish, Egg, Almond Meal
AGE APPROPIATE: when tolerating all of the allergens individually
Recipe by Jane Houston for Boob to Food
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