These are so simple and economical to make, and a little mixture goes a long way. They are a great way to use leftovers, from the previous day’s potatoes. The basic recipe can be played with, changing the fish from haddock to salmon or tuna and the herbs from parsley to dill, you can even change the variety of potatoes.
Suitable for maintenance and levels 1 and 2
Health Bite: Most white fish are quite similar from a nutritional outlook. They are a great source of protein and power-houses for vitamins and minerals not easily absorbed from other food sources.
makes 6 to 8 small fish cakes
1 cup of sweet potato mash (leftover sweet potato neeps ‘n’ tatties works well)
5 oz cooked haddock
1 tbsp gluten-free flour
wheat or gluten-free bread crumbs
oil for frying
Combine mash, fish, parsley together and season well.
Sprinkle flour onto one plate and bread crumbs onto another.
Take small clumps of mixture dip into flour then roll into a ball and flatten. Next dip into bread crumbs. Pressing down to make sure crumbs adhere. Do this with the rest of mixture
Heat oil in pan. Fry fish cakes for 5 to 8 minutes either side or until cooked through and crisp outside.
Serving Suggestion Delicious with cauliflower cheese.