Whether bite sized or full sized, these lemony, chivy fishcakes are good to eat any time of the day. Mix finely grated parsnip with cooked shredded cod to bind and mould into shapes of your choice.
Serves 10 Prep time: 45 minutes Baking time: 30 minutes Ingredients: 250gbutter (or non-dairy option), plus extra for greasing 250gcaster sugar 4eggs 150ggluten-free self-raising flour 1tsp baking powder. ¼tsp xanthan gum 100gdesiccated coconut 200gground almonds 250gfinely grated parsnips 4tbsp. almond milk 1spvanilla Buttercream: 100gfree-from white chocolate 200gdairy-free cream cheese 75gsoftened butter (or non-dairy option) 1tspvanillaContinue reading “Gluten free parsnip, almond and coconut cake with white chocolate buttercream”