This is great as a starter and as a main course, and if you have small kids it's a good way of introducing fresh fish into their diet as well as different flavours with the garlic and chilli.
- 500 g fresh diced seafood mix
- 1 sweet potato
- 1 rooster potato
- 1 clove of garlic (chopped)
- 1/2 a chilli (chopped)
- 1/2 a lime
- 1/2 lemon
- 50 g chopped parsley
- 50 g chopped coriander
- 2 celiac bread rolls (for the bread crumbs)
- 1 egg
- 100 g celiac friendly flour
- 20 ml olive oil
- salt and pepper
- Peel potatoes and cut into small pieces, put into a pot and cook until soft, when cooked allow to cool.
- Next into a bowl put the olive oil garlic, chilli, squeeze the juice from the lime and lemon and a pinch of salt, now bang in your fish and give it a good mix around with your hands, on to a baking tray with the fish and into a hot oven, about 200°C for 5 mins, remove and allow to cool.
- Now for the breadcrumbs. Take the rolls and rub them between your hands, until nice and fine. The children can help with this. Next take three bowls.Put the beaten egg in one the flour in the next and the breadcrumbs in the third , this is to coat the fish cakes.
- Now mix the fish and the potatoes together in a bowl add your herbs and check the seasoning.
- Divide the mixture into equal amounts, roll into balls in your hands then into the flour dust off any extra flour, next into the egg and then the breadcrumbs, and then pat them down to about 1 inch high.
- Put a good dollop of olive oil into a frying pan and heat up. Add fish cakes and cook on each side until nicely browned and finish in the oven for a further five mins.
- Job done, time to eat, great for you, great for the kids, and coelic friendly.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips