Fish Cakes

A fillet of fish goes a very long way in this simple midweek meal, it's quick to prepare, demolished by the entire family and wonderfully cheap to make. I serve these tasty gluten free morsels with a deconstructed raw salad and homemade tomato sauce - perfect!

4 large potatoes, or a mix of potato and kumara 
generous glug of quality olive oil 
1 large fillet of fish approx. 250-300g - I used frozen snapper, but fresh salmon would be lovely too
2 spring onion, finely sliced 
1 tbsp dijon mustard 
2 large free range eggs, whisked 
1/2 c gluten free flour, I've used buckwheat, but rice or spelt flour would be fine too 
1 heaped tsp smoked paprika 
1 tsp garlic powder 
butter for frying, or more olive oil to keep these dairy free
season, sea salt and pepper
Bring a pot of salted water to the boil, peel and dice potatoes, add to water until cooked through and soft. Remove from the heat and drain. 
While potatoes are boiling. Season both sides of fish with salt and pepper. Add olive oil to skillet and cook fish over a medium to  high heat, until golden brown on both sides and cooked through. Using two forks, gently flake the cooked fillet into small chunks. 
Add cooked potato, fish, spring onion, mustard, and eggs to a large bowl and mix with a wooden spoon until fully incorporated. 
Place flour, paprika and garlic powder onto a large plate. 
Using your hands roll a handful, whatever size you like, into a ball then gently press down to create a cake shape. Place onto the floured plate and repeat until the plate in full. Gently coat each cake in flour before transferring to a clean plate.
At this stage you can refrigerate until ready to cook, or cook immediately.
Heat butter or oil in a skillet over a medium to high heat. Place several cakes into the hot pan, leaving enough room to flip them. Heat until golden brown before flipping to brown the second side.
Remove from the pan and serve immediately with your choice of salad, steamed vegetables, relish, aioli etc!
Serves approx. 4

 Enjoy. x Zoe

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