Such a simple fishcake to make perfect for those wishing to get less carb and more protein into their diet. This is a family friendly fish cake that's gluten free and dairy free and freezes well to use for another day.
Simply add all the fish cake ingredients into a blender and blitz or pulse until it reaches the desired consistency. You may want to add just half the lime juice to begin with to see how loose the mixture is before adding all the juice. If you feel the mixture is too sloppy, fear not, add a teaspoon of gluten free plain flour.
Divide the mixture into 4 and shape into a fish cake with your hands, try to avoid using flour, you need the fish cake to be sticky for the bread crumbs to hold.
Place the fish cake in a bowl of the bread crumbs and coat the entire surface.
To get a lovely golden colour dry fry in a hot frying pan for 5 mins each side and transfer (ideally still in the pan if it's got a metal handle) to the oven on 200C/180C Fan for 20 mins.
You can easily pop these into a Tupperware tub and freeze, to reheat allow to defrost for 60 mins before cooking.
Crispy bread crumbs can be bought ready made or made at home.
To make my own crispy breadcrumbs I process 2-3 slices of gluten free bread and spread evenly across a baking sheet then pop into an oven on a lower heat at 150°C fan or 170°C for 5-10mins. Keep your eye on them so that they don't colour too much.