CRISPY FISHCAKES

TAKEN FROM:
Book: Gluten-Free Food
Author: Lyndel Costain & Joanna Farrow (in association with Coeliac Uk)
Page: 92
Recipe: Fish cakes (with fennel mayonnaise)

RECIPE:
500g/1 Ib of cod or haddock (frozen or fresh), skin and bones removed.
4 Tablespoons of soya milk
750g of white potatoes, peeled and quatered ready for boiling.
25g of dairy free margerine (i use Vitalite as it contains no hydrogenated fat)
100g Fine Cornmeal (Dunns River Cornmeal 500g - 55p @ tesco)
1 medium free range egg
Rapeseed oil for frying
Pepper to season

1. Place the milk in a pan with the fish. Cover and Cook gently for 5 mins or until just cooked through (if using frozen fish this will take around 15mins or more, it varies, please take care and make sure fish is not cold but boiling hot all the way through, i would rather overcook than undercook the fish!)
   
   
2. Meanwhile, cook the potatoes in boiling water with a little pinch of sea salt for 15 mins or until tender. drain and mash into a smooth-ish consistency (can be left chunkier if prefered)
   
   
3. Add the butter, fish and 2 tablespoons of the cooking juices (from fish) to the mashed potatoes and season with pepper to your own prefered amount.
   
   
4. On one plate lightly beat the egg and sprinkle the cornmeal onto another plate. Coat the fish cakes first in the egg and then coat completely in the cornmeal (be generous!)
   
   
5. Heat 1/4 inch of rapeseed oil in a large frying pan and fry for 2-5mins each side or untill golden brown.
   
   
6. Serve with wheat free chips and peas!
   
   
   

NOTES:
Delicious! who needs packet fishcakes?!