Low FODMAP – Gluten Free Portuguese Fish Cakes
Traditionally Portuguese fish cakes aren’t round and flat but rather spoon/half moon shaped and are made with dry cod which makes preparations time consuming. This modern version of Portuguese fish cakes are quicker and much easier to make since they are made with canned […]
| Prep Time | 15 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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Ingredients
- 5 oz Canned tuna 1 can
- 2 medium potatoes boiled and cut into little squares
- 1 medium zucchini grated
- 1 medium carrot grated
- 1/2 cup Green onions chopped, green tops only
- 3 tbsp NOW Foods Gluten Free Pancake Mix flour
- 2 eggs
- Pinch of salt optional
- 1/2 tsp black pepper
- 6 tbsp of Ellyndale olive oil or any other oil of your preference
- 1/2 tsp cayenne pepper
Ingredients
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Instructions
- Grate the zucchini in a colander over the sink and press to drain the water from the courgette.
- In a large bowl, combine tuna, potatoes, grated carrot, zucchini, green onions, salt, cayenne pepper and black pepper and gently mix. You may need to smash the potatoes separately for the desired consistency.
- Add the flour and egg and combine.
- Heat olive oil in a large skillet over medium high heat. Scoop a big tablespoon of batter for each cake. Use 2 tablespoons to make the desired shape (please check this video for instructions). Otherwhise you can flatten the batter with a spatula.
- Cook and flip until all sides are nicely golden brown, about 2 minutes each side.
- Serve and enjoy while they're hot!
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