Sweet Potato, Chickpea and Spinach Curry with Spiced Indian Flatbreads
- 40 mins
- 4
- Easy
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Salmon & Pea Fishcakes
Gluten free fishcakes are a super speedy and totally tasty mid-week meal - try with tuna and sweetcorn in place of salmon and peas
-
Cook: 25 mins
Prep: 15 mins - 4-8 portion
- Easy
- Suitable for home freezing
Go back
Salmon & Pea Fishcakes
Gluten free fishcakes are a super speedy and totally tasty mid-week meal - try with tuna and sweetcorn in place of salmon and peas
-
Cook: 25 mins
Prep: 15 mins - 4-8 portion
- Easy
- Suitable for home freezing
Ingredients
| 250g mashed potato | |
| 1 small tin (213g) pink or red salmon | |
| 75g frozen peas, defrosted | |
| 2tbsp fresh mint, roughly chopped | |
| 2tsp tartare sauce | |
| 25g Juvela Gluten Free White Mix | |
| 1 medium egg, lightly beaten | |
| 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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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
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