Serves 4
For the fish cakes
- 300grams white peeled potato chopped
- 1 TBS butter or suitable dairy free spread (e.g. Nuttelex original)
- salt
- 300 grams fresh white fish
- 2 tbsp rice flour
- 1 tbsp non gm Canola Oil or Rice Bran Oil
For the creamy peas
- 1 TBS butter or suitable dairy free spread
- 1-2 shallot stems thinly sliced
- 300g frozen peas (Moderate Glutamate )
- 4 Tbspoons of cream cheese, or for dairy free leave out, or substitute with suitable stock
Method
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Preheat the oven to 200C
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To make the fish cakes, cook the potatoes in a large saucepan of boiling water until tender. Drain and set aside to dry for a couple of minutes.
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Mash with a potato masher until smooth then mix in the butter or df spread, and season with salt. Set aside to cool.
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Meanwhile, poach fish, until cooked through. Drain, pat dry with kitchen paper and leave to cool for 10 minutes.
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Break the fish into flakes and add to the mashed potato. Season with salt to taste
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Put rice flour into a shallow bowl and season with a pinch of salt. Shape the potato and fish mixture into 4 large patties.
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Dust a fishcake in the flour, refrigerate for at least 20 minutes to allow them to firm up.
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Bake in oven for 15-20 minutes,turning after 10 minutes. (place on baking paper and spray with canola oil, Alternatively you can shallow fry, and have smaller patties!
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To make the creamy peas. Heat frying pan over a medium-high heat. Add the butter and, once hot, add the french shallots along with a pinch of salt. Fry gently until tender and translucent. Add the peas and crush lightly with the back of a fork. Once the peas are heated through, stir in the cream cheese until melted, or stir through some stock. (DF)
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Serve the hot fish cakes with the creamy peas alongside.
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