Post by littlemissfreefrom on Sept 12, 2015 20:14:06 GMT
A simple and super tasty fishcakes recipe free from gluten/wheat lactose eggs and nuts. For the full recipe, tips, and pictures see blog post at: www.littlemissfreefrom.com/fabulous-fishcakes/
Ingredients:
300g new potatoes
300g cod/haddock or white fish of your choice, filleted and skin removed
Approx 150g of broccoli florets, stalks removed
4 shallots or 1 small white onion
150ml Lactofree® milk* (not dairyfree contains some milk proteins)
1 tbsp Lactofree® spread* (not dairyfree contains some milk proteins)
1 bay leaf
Sunflower oil
I have used Lactofree® products because it achieves a really creamy taste similar to poaching in normal milk. If you can have dairy you can simply use milk and butter but if you can’t have Lactofree® it’s best to just steam the fish in tinfoil (don’t use a rice based soya milk!) For product info on Lactofree® visit their website.
Directions:
1. I don’t mind the potato skin left on in these fishcakes, but peel if you prefer then boil for 15-20 minutes until relatively soft.
2. While the potatoes are boiling, remove and discard the stalks from the broccoli and finely chop the shallots. Pour 150ml Lactofree® milk into a wide pan, add a bay leaf and the fish (the milk should just cover the fish), bring to boil then turn down, cover and simmer for 5 mins until the fish is poached and starts to flake. Remove the fish from the pan but set the milk to one side.
3. Boil the broccoli for 5 minutes until blanched and sauté the shallots for a couple of minutes in a hot frying pan (they should be soft but not go brown).
4. Drain the potatoes and broccoli. Mash potatoes with 1 tbsp Lactofree® spread and 4 tbsp of the poaching liquid to soften, you want it to be creamy but not a liquid it will need to hold its shape. Roughly chop up the broccoli florets, stir into the potatoes, then carefully flake in the fish. Form into small flat cakes, no than 2cm thick, it should make 15-16 cakes. Refrigerate until ready to cook.
5. Heat 2 tbsp sunflower oil in a frying pan, fry fishcakes for 4 minutes on each side until light brown.