300g canned tuna
300g leftover mashed potatoes
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
1 tbsp gluten free plain flour
3 tbsp olive oil
juice 1 lemon, zest of 1 lemon
Mix together the flaked tuna, potato, herbs and lemon zest, then use your hands to form into 4 cakes.
Chill in the fridge for 10 mins or up to 24 hrs. Dust the sides of each cake with a little gluten free flour.
Heat 1 tbsp oil in a large non-stick frying pan, then cook the fish cakes for 3-5 mins on each side until golden brown and warmed through.
Meanwhile, heat a pan of water to boiling. Gently lower in the eggs and cook for 4 mins for really runny yolks to 6 mins for a harder yolk.
Remove from the pan and peel. Reserve a handful of salad leaves for later in the week. Serve the fish cakes with an egg on top.
Recipe adapted from: Good Food
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