Instructions: Cook the rice in a pan of boiling water until very soft, for 30-35 minutes. Drain and set to one side.

Mash the fish, creme fraiche and rice, or puree in a food processor.

Stir in the coriander, mint, lemon juice and seasoning. Cover and chill.

Mix the polenta and crisps. Divide the fish mixture into 8 equal sized portions. Shape each portion into a pattie and roll in the polenta/crisp mixture.

Fry the fish patties for 5 minutes on either side. Serve piping hot with a green leafy salad.

NOTES : Delicious crunchy fish cakes, ideal for children with a gluten free diet.

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