Celery, Ginger and Turmeric Fish Cakes

Delicious tangy fishcakes with crunchy celery and spring onion

Course Main Course

500g your favourite fish I chose a combination of salmon, hake and prawns
4 medium potatoes (mashed) I mixed 2 medium potatoes with 1/4 large sweet potato
3 spring onions chopped
2 sticks of celery finely chopped
1 tbsp grated ginger
1 tsp turmeric powder
1 tbsp fish sauce
1 egg
3 pieces of toast (blended to make breadcrumbs) I chose brown, seeded gluten free bread
1 cup Milk (cows milk or coconut milk) for poaching the fish

Preheat the Oven to 180'C
Place fish in a pan and add the milk and poach for 15 minutes or until it starts to flake.
Chop the celery and onion and place in a mixing bowl
Add the mashed potato and mix together
Add ginger and turmeric and fish sauce
Stir in one (whisked) egg
Take three pieces of toast and blend into breadcrumbs then pour out onto a flat surface such as a plate or chopping board.
Shape the mixture into balls and lightly cover in breadcrumbs
Place the fishcakes onto a lightly oiled tray and gently flatten into the desired shape
Bake in the oven for 30 minutes