LCD – All Recipes, Main
4 large potatoes peeled
6 spring onions finely chopped
224–28 0 grams (8 to 10 ounces) fish (canned tuna or salmon) or cooked fillets of any fish
2 carrots grated
1 stalk celery finely chopped
1 unbeaten egg white
1 extra egg white and 1 tablespoon water beaten together
Whole wheat or gluten-free bread crumbs* and LSA
Freshly ground black pepper
Sea salt to taste
(GF*, DF, YF, NF)
Boil the potatoes until tender, drain, add pepper and salt and spring onions and mash well.
Add the fish, carrots, celery and unbeaten egg white and mix thoroughly.
Leave mixture to cool, then with an ice-cream scoop make mixture into patties.
Dip each patty into egg white and water mixture and roll in bread crumbs and LSA.
Place the fish cakes in the refrigerator for 2 hours.
Bake the cakes in a fry pan brushed with olive oil for 5 minutes on each side, or lightly brush cakes with cold-pressed virgin olive oil and grill on foil.