Gluten-free storecupboard fishcakes - Good Food Middle East
This family favourite is a great way to get seafood into a gluten-free diet – and by using canned tuna it fits into even the strictest of student budgets
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Cooking tools:
- Pot
- Colander
- Potato masher
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Stove
- Refrigerator
- Plate
Ingredients
- 2 large potatoes (about 550g/1lb 4oz), cut into small chunks
- 2 x 120g cans of tuna in spring water, drained
- 1 lemon, ½ juiced, ½ cut into wedges
- ½ small pack chives, snipped
- 1 egg, beaten
- 4 spring onions, chopped
- 4 tbsp gluten-free mayonnaise
- 2 tbsp gluten-free flour, for dusting
- 2 tbsp olive oil
- mixed leaves, to serve
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