1) Tartar Sauce
50 g Gherkin
2 teaspoons of capers
3 tablespoons low-fat mayonnaise
5 g flat leaf parsley
2) 300 g white fish
650 g new potatoes
9 g fresh turmeric
2 teaspoons of cumin
1 tablespoon garlic flavoured oil
150 g of wheat free breadcrumbs
Chop gherkins, capers and parsley and mix with mayonnaise, salt and pepper to taste.
Mix and chill.
Peel half of the potatoes and leave the others with peel on to add more fibre.
Boil in salted water till soft, mash with pepper.
Peel and chop turmeric and cook in the garlic flavoured oil with cumin.
Add the chopped fish, cook very lightly.
Combine fish and potato – mix gently to ensure large pieces of fish remain
Using a ring fill with fish and potato mix.
Beat the egg.
Coat each fish cake in egg then roll in breadcrumbs.
Lightly fry with spray oil and then finish cooking in the oven.