Fish or veggie cakes

Tasty fish or veggie cakes - serve with salad or whatever you fancy.


3 Tuna tins (in water)
3 Salmon tins (in water)
3 Cannellini beans tins (in water) (vegetarian)
4 large Potatoes, White
4 large Sweet Potatoes (Nightshade free)
2 large Chicken Eggs
Plain Flour (no longer gluten free recipe)
Parsley Handful
Dill Handful
Breadcrumbs (no longer gluten free recipe)


  1. Preheat the oven to 180C
  2. Boil the potatoes until they're cooked but still firm enough to mash rather than mush. Drain and mash thoroughly.
  3. Mix in the drained tinned fish. Add parsley, dill and black pepper to taste.
  4. Allow mix to cool and then roll into fist sized patties.
  5. Lay out three bowls - one with the flour, one with the eggs (beaten) and one with the breadcrumbs.
  6. One by one, dip each of the patties in the flour then the eggs then the breadcrumbs, ensuring they're thoroughly coated in each. This will get messy!
  7. Place on a baking tray, bake for 45mins and eat hot.

Kian Garin Scott-Loach

I was diagnosed with Crohn's disease in 2014 after almost two years of tests. I am a registered nutritionist and exercise professional.

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