Gluten-Free Fish Cakes

Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.

INGREDIENTS

1 large russet potato, baked and peeled
4 strips bacon, chopped
4 scallions (white parts), chopped
1 pound cooked cod, flaked
1 egg, beaten
Salt and pepper to taste
2 cups crushed REAL GOOD Gluten-Free Corn Chex
3 tablespoons coconut oil

DIRECTIONS

1. Mash the potato in a large bowl.

2. In a small skillet, cook the bacon and scallions until the meat is crisp, about 5 minutes.

3. Add the bacon and scallions to the bowl. Mix in the cod, egg, salt and pepper.

4. Cover and chill for 30 minutes.

5. Put the Corn Chex crumbs in a shallow bowl. Form the cod mixture into 6 three-inch round patties. Press all sides of them into the crumbs.

6. Heat the oil in a skillet over medium-high heat.

7. Fry the cakes for 1 to 2 minutes a side.

8. Serve with tartar sauce or mayonnaise. Gluten-free of course!

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.