50g Juvela Gluten Free Loaf/Fibre Loaf, made into breadcrumbs
Method
Flake the salmon into a bowl, removing and skin and large bones.
Add the peas, mint, tartare sauce and mashed potato, and season well with freshly ground black pepper.
Stir together to combine all ingredients, then shape mixture into 4 large or 8 small rounds.
Dip each firstly into the Mix, then in the egg, and finally into the breadcrumbs.
Fry the fishcakes for 3-4minutes each side, turning carefully with a fish slice, until golden and crisp. (for a healthier option, you can bake the fishcakes – place on a baking tray and into a preheated oven - 180ºC/350ºF/Gas Mark 4 - for 20-25minutes until golden brown – they spread a bit in the oven so might not look as good but they certainly taste as good!)
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