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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
 

  1.  Place all ingredients in a bowl and mix well - if using fish with the bones make sure they are all crushed down.
  2.  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!