Crunchy smoked sweet potato chips
Coat chunky pieces of sweet potato with cornmeal or polenta and paprika for a smoky, crispy side dish
Gluten-free storecupboard fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 3
Skip to ingredients
- 2 large potatoes(about 550g/1lb 4oz), cut into small chunks
- 2 x 120g cans of tunain spring water, drained
- 1 lemon1/2 juiced, 1/2 cut into wedges
- 1/2 small pack chivessnipped
- 1 eggbeaten
- 4 spring onionschopped
- 4 tbsp gluten-free mayonnaise
- 2 tbsp gluten-free flourfor dusting
- 2 tbsp olive oil
- mixed leavesto serve
Nutrition: per serving
- kcal624
- fat49g
- saturates8g
- carbs19g
- sugars2g
- fibre2g
- protein25g
- salt1.1g
Method
step 1
Put the potatoes in a saucepan, cover in cold, salted water and bring to the boil. Once boiling reduce to a simmer and cook for about 8 mins until tender. Drain and leave to steam-dry for 2 mins.
step 2
Mash the potatoes in a large bowl. Add the tuna and combine, breaking it up with a fork, then add the lemon juice and chives. Season well, add the egg and use your hands to bring everything together. Divide the mixture into 6 and shape into fishcakes. Chill for 10 mins to firm up.
step 3
Meanwhile, mix the spring onions with the mayonnaise and chill until ready to serve. To cook the fishcakes, heat half the oil in a large non-stick pan and lightly dust the fishcakes with flour. Cook half for 3-4 mins each side until golden and warmed through, then repeat with the rest of the fishcakes.
step 4
Serve with the mayonnaise, a lemon wedge and some mixed leaves.
