Easy Fishcakes

I describe these as easy because they don’t require shaping by hand which = less mess! Either tinned mackerel, sardines or salmon all work well but to minimise the salt content, I tend to use the fish in oil rather than brine. Skinless and boneless are also available in the supermarket but I prefer with bones as they are a good source of calcium and just make sure the bones are mashed up properly. I often use leftover mash from a previous meal which may include the odd carrot or swede. These freeze well when separated by baking parchment and defrost in the microwave for a speedy supper. For egg eaters, substitute one egg for the egg replacer. Makes 10.

1 heaped teaspoon egg replacer
2 tablespoons water
1 tin of mackerel, sardines or 1/2 tin of salmon in oil
2 cups mashed potato
2 tablespoons gluten free plain flour
1 to 2 handfuls of wilted, chopped spinach

Whisk the egg replacer with water. Mash the fish through making sure the bones are well mashed. Use some of the oil from the fish but too much oil will make the cakes soggy. Add the mashed potato, flour and wilted spinach, mixing well. The mixture should be firm enough to hold its shape but still have a dropping consistency. Add flour and water accordingly. Spoon dollops into a greased frying pan, squashing with a spatula to create a round shape. Cook for about 3 mins on each side till golden.

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