Mackerel and Potato Fish Cakes
About the recipe
<p class="">A tasty jammed packed full of goodness fish cake! These can be cooked and frozen for some meal prepping.</p>
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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