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Gluten Free Fishcakes


  • 2 sweet potatoes, cut into cubes

  • 1/2 cup millet groats

  • 2 cloves of garlic

  • 1 red onion

  • 2 handfuls of fresh spinach

  • 1 courgette, grated

  • 1/2 cup chickpeas

  • 1/2 cup sweetcorn

  • 1 can of tuna in water

  • 3-4 Tbsp cornflour

  • Salt and pepper

  • Cayenne pepper

  • 2 Tbsp olive oil


Boil the potatoes for about 20 minutes or until soft. In the meantime boil the millet groats in 1 glass of water.

Add 1 Tbsp of oil to a frying pan and add the garlic and onion. Add the spinach and cook for 2-3 minutes.
Mix all the ingredients together, then add the courgette, chickpeas, sweetcorn, tuna, cornflour, salt, pepper and cayenne pepper. Mix well together.
Shape cakes using your hands, coat it in some cornflour and fry on the leftover oil.
Serve with side salad. Bon appetit!

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