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Yvonne joined us on Thursday 9th November to show us how to make delicious fish cakes, that are also gluten free and come in at around £1.70 per portion!

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Ingredients

To create this recipe at home, you will need:

• 320g white fish (Pollock, Coley or Cod)
• Grated ginger
• Finely chopped fresh basil
• 9 small brussels sprouts
• 50g corn flour
• 2-4 tsp vegetable oil
• 3 garlic cloves
• Half a lemon
• 4 tbsp natural yoghurt
• 1 tsp ground turmeric

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Method

To make the fish cakes:

1. Combine all ingredients into a mixing bowl, making sure you add the corn flour last. Shred your white fish and your brussels sprouts, and add them to 3 minced garlic cloves, 2 grated thumb sized pieces of ginger, a handful of finely chopped basil, the zest of half a lemon, and 50g cornflour. Season with salt and pepper to taste.
2. Mix and then shape into 6-8 patties (add flour on your hands to make it easier)
3. OPTIONAL: For a breadcrumb coating, blitz stale bread into breadcrumbs in a large bowl. Next, mix two eggs in another large bowl. Soak each fishcake with egg mixture first, making sure they are well coated, then dip into the breadcrumbs.
4. Chill the patties for a minimum of 30 minutes or overnight.
5. Add oil into a non-stick frying pan and cook each fish cake for 5 minutes on each side until piping hot (add a little more oil if the plan becomes too dry).
6. When the fishcakes are cooked, and have a crispy brown coat, serve immediately.
7. OPTIONAL: add cauliflower pilaf or home-made chips for a more filling dinner.

To make the yoghurt dip:

1. Mix together 4tbsp natural yoghurt, 1tsp turmeric, the juice of half a lemon and lemon zest until combined.