"our nearest beach!"
today I made gluten free salmon fish cakes for dinner...really delicious! I used more fish less potatoes but if you prefer it the other way round then that works too....I followed this recipe and used rice flour and gf breadcrumbs...perfect served with asparagus and soya beans for a well balanced meal or a big green leafy salad is good too...makes enough to freeze or to have the next day.
Ingredients
- 450g floury potatoes , cut into chunks
- 350g salmon (about 3 fillets)
- 2 tsp tomato ketchup - (chef ketchup is gf)
- 1 tsp English mustard - (I use dijon mustard again check the labeling for no gluten ingredients.)
- zest ½ lemon , plus wedges to serve
- 1 heaped tbsp chopped parsley
- 1 heaped tbsp chopped dill
- 3 tbsp plain flour - doves farm rice flour or doves farm gluten free plain flour.
- 1 egg , beaten
- 100g dried breadcrumbs - any gf bread blended to breadcrumbs..
- 4 tbsp sunflower oil
- salad , to serve
- Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
- Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.
NB. Next Receipe to put on here will be toffee apple crumble made with ground almonds and oats as the crumble... have tried and tested this dish and it is yum!!
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