RECIPE OVERVIEW
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
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-
0 tsp Cayenne Pepper
* -
2 - Fresh Egg
whisked -
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
skinned -
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
Makes about 225ml
-
200 g Caster Sugar
-
2 - Fresh SuperValu Mixed Chilli
seeded abd cut into julienne (thin long strips) -
1 cloves SuperValu Garlic
finely chopped -
225 ml SuperValu White Wine Vinegar
Method
- 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.
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