Salmon works well in these fishcakes as its an oily fish, you could serve with some potato chips if preferred.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
0 tsp Cayenne Pepper
2 - Fresh Egg
200 g Gluten Free Breadcrumbs
1 tsp Gluten Free Mustard
300 ml Milk
5 tbsp Rapeseed Oil
3 tbsp Rice Flour
200 g SuperValu Fresh Coriander
450 g SuperValu Fresh Salmon Fillets
2 sprigs SuperValu Fresh Thyme
1 - SuperValu Lemon
zest abd juice
400 g SuperValu Rooster Potatoes
pelled and cut into pieces
6 - SuperValu Sweet Potato
peeled and cut into wedges
0 - SuperValu Whole Black Peppercorns
- In a large pot, place the potato covered with water and bring to a boil and simmer for 20 minutes until soften.
- Drain the potato and mash with a potato ricer. Keep aside until required.
- Preheat the oven to 180°C
- Place the salmon into a large saucepan and add the milk, if this does not cover the salmon completely add a little water until the fish is totally immersed.
- Season with salt and pepper.
- Bring the milk to the boil, then reduce the heat and simmer for 5 – 8 minutes until the fish is cooked through.
- Remove the salmon from the liquid with a slotted spoon and transfer to a bowl.
- Flake the fish ensuring all bones are removed, then add the mashed potatoes, lemon zest and juice, mustard, cayenne pepper and chopped coriander.
- Shape the mixture into patties approx 5 x 2 cm and place onto a tray lined with baking parchment.
- Coat the fishcakes in the gluten free flour, then dip into the whisked eggs and then coat with breadcrumbs.
- Chill into the fridge for at least 30 minutes.
- In the meantime, place the sweet potato onto a baking tray.
- Season with salt, pepper and thyme; then drizzle with 3 tbsp of rapeseed oil.
- Bake in the oven 25 – 35 minutes in the preheated oven or until golden brown and cooked through.
- When the fishcakes have firmed up remove from the refrigerator and prepare to cook.
- Drizzle a little oil onto a non stick frying pan and carefully place 2 – 3 fishcakes onto the pan.
- Fry for 5 – 8 minutes on each side until a golden brown colour and hot through.
- Serves the fish cake with a drizzle of chilli and garlic sauce, and the roasted sweet potatoes.
Garlic & Chilli Sauce
- Place the chillies and garlic in a pan with the sugar and vinegar and bring to the boil, stirring until the sugar has dissolved.
- Reduce the heat and simmer for about 10 minutes or until reduced by half.
- Remove from the heat and leave to cool completely, then transfer to a bowl and cover with cling film.
- Place in the fridge and use as required.
- It will keep for up to six months.
*Check Coeliac Society of Ireland Food List for gluten free brands.