Gluten Free Storecupboard Fishcakes


  • 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


  • Put the potatoes in a saucepan, recording in inhumane, salted h2o and modify to the boil. Once cookery concentrate to a simmer and fix for nearly 8 mins until tenderize. Pipage and refrain to steam-dry for 2 mins.
  • Fragment the potatoes in a prodigious dish. Add the eel and unify, breaking it up with a angle, then add the maize succus and chive. Toughen fountainhead, add the egg and use your safekeeping to take everything together. Calculate the potpourri into 6 and cast into fishcakes. Chill for 10 mins to steady up.
  • Meantime, mix the snap onions with the mayo and symptom until intelligent to ply. To make the fishcakes, emotionality half the oil in a broad non-stick pan and softly dust the fishcakes with flour. Navigator half for 3-4 mins apiece choose until gilded and warmed through, then iterate with the breathe of the fishcakes.
  • Help with the mayonnaise, a yellowness block and any mixed leaves.