Made with mashed potato and leek, boiled in slightly salted water, and flaked plaice. Allow the mashed potato and leek to cool for about thirty minutes, before adding the flaked plaice (or other whitefish). Stir thoroughly. Make the cakes by hand, and dip in some beaten egg, and turn the cakes in a bowl of finely chopped breadcrumbs made from a wheat free loaf. Shallow fry the cakes in sunflower oil for fifteen to twenty minutes at a moderate heat in a covered pan (to ensure thorough heating) until golden brown.
Served with a dressed salad of lettuce leaves, shredded vine tomato, finely chopped red pepper, spring onion, coriander, mayonnaise and white pepper.
Cakes in a non-stick pan after being turned in wheat-free breadcrumbs
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| Wheat-Free breaded Fish Cakes |
