FISH CAKES

Can be made lactose, gluten, egg free and low FODMAP friendly :) 4 medium sized potatoes, boiled and mashed 2 tablespoons butter (I used nuttelex) Dash of milk (I used soy milk) ½ cup grated cheese (I used lactose free) 2 spring onions finely diced (I used the green section only, low FODMAP friendly) 1 tin tuna 1 heaped teaspoon of baby capers ¼ cup gluten free flour 1 heaped teaspoon Dijon mustard 1 tablespoon dill Salt and pepper to taste 1. Mix all ingredients in a bowl, roll a heaped tablespoon of the mixture into a bowl and flatten slightly, repeat until all the mixture has been formed into a patty. 2. Heat oil in a frying pan over a medium heat and then cook fish cakes for a couple of minutes on each side, until golden brown. 3. Serve with lemon.

NOTE: Add more flour if the fish cakes are not firm enough or if they are not holding together when cooking.

#vegetable #recipe #cookingonaunibumsbudget #masterchefwithnomoney #food