Egg free, nut free, wheat free, gluten free
These crispy fishcakes can be fashioned purely from salmon or with cod, haddock or whatever combination of flaky fish you fancy. I go for salmon just for a dose of omega-3 (especially given Sidney can’t eat other omega-3 rich stuff like nuts, seeds, beans etcetera).
I make them into flat patties and lightly fry them off for a lovely crispy golden brown coating. The following recipe makes a big batch of around 18 fishcakes, which I freeze for future use.
Basically, they’re another great finger food, delicious eaten hot or cold, and make a good hearty staple for a meal with some veg on the side.
2 fresh (de-boned) salmon fillets (around 460g)
Potatoes (3 or 4 medium-sized)
Whole organic milk
Black pepper to taste
Pure sunflower oil
Place the salmon fillets in a single layer in a pan and just about cover them with cold milk. Heat gently and let simmer for 10 minutes, then take off the heat and let cool.
Lift the poached fish out of the saucepan, leaving the milk. Peel off and discard the skin, pop the fish in a bowl and flake it through very carefully with your fingers to ensure there are no bones.
In the meantime, boil the potatoes (around one third to half of the quantity of fish) and then mash using the remaining cooking milk. Add butter and more milk if necessary for nice stiff peaks of mash. Again, leave to cool.
In a bowl, add the potato to the fish and fork through gently, with a sprinkling of black pepper to taste.
Next, form small flattish patties from the mixture with your hands and dust lightly with Dove’s Farm gluten free flour – either sprinkle through a sieve or dip in a bowl of flour. Place in fridge to firm up.
When chilled, pop the fishcakes in a frying pan on a medium heat with enough sunflower oil to cover the bottom. Turn after three or four minutes and cook on both sides until golden. Remove from heat, place on kitchen towel to drain excess oil and serve.
To freeze for future use, fry only until a very pale golden colour, remove from heat, drain on paper then, when cooled, layer on baking paper in a foil tray and freeze. When needed, defrost overnight then fry in sunflower oil until piping hot. Drain, serve, bingo!