Its a new year and a new food post.

The festive season has finally past but what we are left with is a lot of left overs and no one to eat them. One of my favourite meals to create with left overs is my gluten free fish cakes. They are healthy, easy to make and are good for either lunch or dinner. And with left over take no time at all to whip up.

Ingredients
Serves 8      Calories 186     Sugars 0.3

1 large sweet potato (cooked)
1 cup of quinoa (cooked)
418g tinned wild red salmon
1 tsp chilli flakes
Handful of parsley
Cracked black pepper
Juice of half a lemon
2 Tbsp of spring onion
1 egg



Directions

STEP ONE
Drain the liquid out from the tin of salmon and break it up with a fork until the salmon is in small piece and a fine consistency.

STEP TWO
add the chill flakes, parsley, pepper, spring onions to the bowl along with the quinoa and sweet potato. Add the lemon juice and mix well



STEP THREE
If it still looking dry and not sticking together crack an egg in the bowl and mix throughly. Shape mixture into eight patties about the size of your palm.

STEP FOUR
Add the patties to a skillet and cook on medium heat for 10 minutes until they are heated through and are crispy on the out side.