GLUTEN- FREE FISHCAKES WITH HOME­MADE MAYO

Women's Health (South Africa) - - COMPETITION -

SERVES 4 TO 6

• 2 pota­toes, mashed • Juice and zest of ½ lemon • 400g salmon fil­lets, cooked and flaked • 1 tsp chopped fresh pars­ley • 2 egg yolks • 3 tbsp gluten-free flour mix (or rice flour) • Pinch each: salt, pep­per and chilli flakes • Ex­tra-vir­gin olive oil, for fry­ing

FOR THE MAYO:

• 1 egg yolk • 1 tbsp freshly squeezed lemon juice (from the other half of the lemon) • 1 tsp mus­tard • 1 small clove gar­lic, very finely diced • Pinch salt and pep­per • 1 cup olive oil and canola oil blend 1/ Mix all of the fish­cake in­gre­di­ents to­gether. Test for flavour – you may want to add more lemon juice or sea­son­ing. You may need to add more gluten-free flour to get the con­sis­tency right – it should be slightly sticky, but still hold its shape. 2/ Roll the mix­ture into heaped ta­ble­spoon-sized balls and place in a large fry­ing pan set over medium-high heat with some oil. Squash slightly with a spat­ula. Fry un­til golden, then flip over and cook on the other side. Re­move from pan and place on a pa­per tow­ellined plate to drain away any ex­cess oil. 3/ For the mayo, use an elec­tric whisk to whisk all the in­gre­di­ents, ex­cept the oil, un­til well blended. Then, very slowly, driz­zle in the oil, while whisk­ing, un­til a thick may­on­naise forms. Serve with the fishcakes (ei­ther warm or at room tem­per­a­ture).

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