Gluten and Dairy Free Fishcake Recipe
An easy recipe for gluten and dairy free fishcakes.
Ingredients
- 800 g peeled and diced potatoes
- 200 g peas
- 200 g tinned tuna
Instructions
- 1. Boil the potatoes for 10 minutes or until soft.
- 2. Transfer to a large bowl and mash.
- 3. Boil the peas for 2 minutes.
- 4. Add the peas and drained tinned tuna to the potatoes and mix.
- 5. Shape into 10 fishcakes and freeze for 10 minutes.
- 6. Add oil to a frying pan and cook the fishcake for 5 minutes on either side until brown.