These are the Best Homemade Wheat Free Fishcakes so far... eliminating wheat means being creative in the kitchen and coming up with alternate ingredients to make recipes work. Sometimes the adjustments do work, sometimes not, but this result really was good!
Ingredients (Makes 8 fishcakes)
1 400g tin Butter Beans
1 small onion chopped fairly small
1 large stick celery chopped fairly small
1 TBSP Oil of choice (Olive, seed, nut – you decide)
1 half cut Quick Cook Oats
1 Tsp Ina Paarmans Garlic Pepper - Gluten Free
1 Tsp Mustard
1 Egg
1 Tin SOLID Tuna in brine – Drained
2 Tbsps Cornflour
Oil to grease baking paper
Method
Mix up chopped onion and celery, oats and spice. Set aside.
Gently mash beans.
Beat Egg.
Add oil and beaten Egg to mashed Beans.
Combine with Oats, Onion and Celery.
Drain Tuna, flake and add to mixture.
Shape fishcakes on a plate then sprinkle with cornflour and place into deepfreeze for 15 to 20 minutes.
Preheat oven to 200C (Gas) – so around 190C for an electric oven, less for a Thermofan oven.
Remove fishcakes from deepfreeze and flip over onto an oiled baking sheet.
Sprinkle reverse side with cornflour and bake for around 15 - 20 minutes or until golden.
Flip over after about 10 minutes, to brown both sides.
Top with a fresh salsa style salad/tzatziki.
Enjoy!