Fish Patties -

Fish Patties

Low chemical, free of egg, dairy, gluten, nut and soy.

If used moderately, pear chutneys and relishes can be part of a low chemical diet. It's best to make your own so you know exactly what they contain.

Ingredients

2 tablespoons canola oil
500 g (1 Ib 2 oz) boneless white fish fillets
1 leek, halved lengthways, washed and chopped
2 garlic cloves, crushed
700 g (1 Ib 9 oz) white-skinned potatoes, peeled and quartered
30 g (¼ cup) chopped spring onions (scallions)
Ground sea salt
Iceberg lettuce leaves, to serve
Pear Chutney, to serve

Details

Serves: 4

Method

Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Add the fish fillets and cook for 3-4 minutes on each side, or until cooked. Set aside to cool.

Flake the fish with a fork. Heat another 2 teaspoons of the oil in the same frying pan over medium heat. Cook the leek and garlic, stirring often, for 5-6 minutes, or until the leek softens. Set aside on a plate. Wipe the pan out with paper towels.

Meanwhile, put the potatoes in a large saucepan. Cover with cold water and bring to the boil. Boil for 15 minutes, or until the potatoes are tender. Drain well. Mash with a potato masher.

Combine the mashed potato, flaked fish, leek mixture and spring onions in a large bowl and mix thoroughly. Season with a little salt. Shape into eight patties and put on a plate. Cover and chill for 1 hour

Heat the remaining oil in the frying pan over medium heat. Cook the patties for 3-4 minutes on each side, or until light golden and heated through. Serve with lettuce and pear chutney.

Preparation time: 20 minutes + 1 hour chilling
Cooking time: 25 minutes

Related food category:

• Main Course