Ingredients

• 250 g white fish (codfish or halibut)
• 1 tbsp lemon juice
• 1 tbsp parsley
• 450g boiled sweet potatoes
• 2 eggs
• 80g breadcrumbs
• 4 tsp vegetable oil

If cooking in a skillet:

• 2 tbsp plain flour
• Salt and pepper – to taste

Directions

Combine all of the ingredients for the fish cakes in a bowl and mix well. Form mixture into 4 patties.

Heat a large non-stick skillet over medium-low heat, and spray with cooking spray. Cook each patty on each side for about 5 minutes, or until cooked through, and slightly golden brown on the outside.

Cooking options

1. Bake them in a 425-degree oven for a total of 15 minutes, flipping them halfway through cooking.
2. Cook in an Air Fryer (360º – 380º depending on your Air Fryer). Pre-heat your Air Fryer for at least 3 – 5 minutes. Spray fish cakes lightly or brush lightly with olive oil. Cook for 4-6 minutes, flip, lightly spray/brush the other side and cook for another 4-6 minutes.

Ingredients

• 14g dried yeast
• 1 ½ cups warm milk of choice
• 750g gluten-free plain flour
• ½ cup brown sugar
• 3 tsp mixed spice
• ½ tsp sea salt (fine)
• 1 cup organic raisins
• 125g coconut oil + extra for glazing
• 2 organic, free-range eggs, lightly beaten

Method

1. In a small jug, combine the yeast with ½ cup of the warm milk. Set aside for 10 minutes.
2. Set aside ¼ cup flour. In a large bowl, combine the remaining flour, sugar, mixed spice, sea salt and raisins. Create a well in the centre.
3. Gently stir in yeast mixture, coconut oil, eggs and enough of the remaining warm milk to form a soft dough. Knead on a lightly floured surface until smooth.
4. Clean and lightly grease the large bowl, then return dough, cover with a tea towel and leave to rise in a warm place where it won’t be disturbed for 45 minutes or until doubled.
5. Heat oven to 190 degrees. Grease a 20″ cake tin.
6. Transfer dough to a lightly floured surface, knead for a few minutes, then divide into equal 12 pieces. Arrange pieces next to each other tightly in the tin.
7. Brush buns with the extra butter or coconut oil to glaze. Add a few tablespoons of water to the ¼ cup reserved flour to make a thick paste. Add to a piping bag or zip lock bag with a cut corner, then pipe crosses on each piece.
8. Bake for 15-20 minutes until golden brown. Enjoy!