Fish Cakes GF DF Low

Makes 10-12 large patties

Ingredients

  • 3 large white potatoes
  • 500g fresh ling fish (or other white fish)
  • ½ cup chopped fresh parsley
  • 2 shallots
  • 3 eggs
  • ½ cup plain gluten free flour
  • 3 cups of gluten free bread crumbs or rice crumbs
  • Salt to taste
  • Rice bran oil to shallow fry

Method

Preheat the oven to 1800C

  • Cut the ling into 3cm squares and place on a sheet of baking paper on an oven try. Bake for 20 minutes in the oven and remove and allow the fish to cool slightly
  • Peel the potatoes and cut into chunks and steam or boil until soft.
    • (steaming will preserve more nutrients. Large chunks of potato will preserve more nutrients. If you are short on time, cut the potato into smaller pieces to cook faster)
  • While both these are cooking prepare the other ingredients
  • Chop the parsley and the shallot up finely
  • Reserve one egg for the potato and fish mixture
  • Break the other 2 into a shallow bowl and beat to combine
  • Place the flour and breadcrumbs into separate shallow bowls
  • Place the cooked ling on a plate and with a fork gently separate or flake the fish apart
  • Place the cooked potato into a large bowl and mash. Cool for 5 minutes
  • Take the reserved egg and beat it in a cup to combine. Add this to the potato and mash together
  • Add the flaked ling, shallot, parsley and salt to taste
  • Form the mixture into 10-12 patties
  • Coat each patty in flour, then egg and finally the breadcrumbs
  • Heat the oil in a large frying pan over a medium heat and cook the patties in batches for roughly 2 minutes each side or until golden brown
  • Take from the pan and place on a plate with paper towel to drain the oil.

Serve immediately with salad or vegetables, or use in wraps and sandwiches or as snacks between meals

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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