Super Quick Gluten Free Recipe - Smoked Mackerel and Sweet Potato Cakes

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

Super quick gluten free lunch or dinner, so I'll be super quick writing it out...

Gluten Free Smoked Mackerel and Sweet Potato Cake
2 smoked mackerel
4 medium sweet potatoes
1 teaspoon gluten free thai fish sauce
1 lemon, juiced
1 garlic clove, peeled
big handful of fresh herbs, watercress and rocket
small amount of rice flour

First wash and cook your sweet potatoes - this will take about 5-6 minutes in the microwave, alternatively boil in water for 20 minutes (but obviously not as quick!). When they're cooked, peel them and discard the skin.

Meanwhile, take the thai fish sauce, lemon juice, garlic and fresh green herbs and leaves and blitz in a blender for 30 seconds.

In a bowl, mix your mackerel (I prefer it skinned but you don't have to), blitzed ingredients, and sweet potato. Mix thoroughly but gently.

Heat up a frying pan and put in a little olive oil. Shape the mixture into golfball sized balls, roll in seasoned rice flour and squish into a burger patty. Fry the cakes for about 3-4 minutes until it's golden brown and crispy, then flip and fry for a few minutes on the other side.

This super quick gluten free recipe for smoked mackerel and sweet potato cakes is a cunning way to get fresh greens into the mouths of babes and others who turn their noses up at such things. And of course, they taste great with tomato ketchup!

Serve with a fresh green salad for a light lunch or with some savoury quinoa if you're feeling hungry.

Gluten Free Tofu Recipe - Nice Tofu Is Possible

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

Yes, it's true. Tofu CAN be nice. Don't believe me? Well, this gluten free tofu recipe is a major breakthrough in tofu taste sensation.

Gluten Free Tofu Recipe
1 packet firm tofu
4 tablespoons rice flour
seasoning
oil for frying

Take the tofu out of the packaging and drain. The first secret step is to press the tofu for at least 30 minutes, to squeeze out the excess liquid. How you do this depends on what kitchen equipment you've have, and I'd suggest placing the tofu under a plate and weighing it down with a few heavy tins or placing it in a colander and pressing it down with something.

The excess moisture will get squished out and you'll be left with a much drier tofu, which isn't so spongey. The next secret is to pat the tofu dry, then cube it into 1cm pieces. Roll the cubes in seasoned rice flour, then fry in a medium hot frying pan for about 5-7 minutes until golden brown. Other flours can be used, but rice flour is the best one to use as it goes the crispiest when fried.

You can now use the tofu in many ways - just think how you'd use chicken and simply substitute with the crispy fried tofu. I sometimes have it in a pitta bread with salad and a tasty dressing such as sweet chilli sauce or houmous or a tomato salsa.

Let me know if this gluten free tofu recipes works for you!