How To Make Gluten-free Storecupboard Fishcakes
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Serves:
Ingredients
- 2 cans of tuna, drained
- 1 cup gluten-free breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1 tbsp Dijon mustard
- 2 cloves of garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
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In a large bowl, combine the tuna, breadcrumbs, mayonnaise, parsley, red onion, Dijon mustard, garlic, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
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Shape the mixture into 8 equal-sized patties.
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Heat the olive oil in a skillet over medium heat. Cook the fishcakes for about 4-5 minutes on each side, until they are golden brown and heated through.
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Serve hot with your choice of side dish or salad.
Nutrition
- Calories : 286kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 28mg
- Sodium : 593mg
- Total Carbohydrates : 21g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 23g
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