Gluten Free Sweet Potato and Salmon Fish Cakes

My son Ted really enjoys fish so it’s one dinner I know he will eat. I have been making fish cakes for a while in various forms but I love these ones. Before giving up sugar and processed food I would always buy breaded fish cakes from our local supermarket. I’m not saying there is anything wrong with buying them from a shop but I can no longer eat the bread. Plus I’m not a fan of gluten free bread either. So I feel I have invented a healthy alternative.

Serves 4

• Sharp Knife
• Peeler
• Chopping Board
• Saucepan
• Colander
• Potato masher or fork
• Baking tray
• Frying pan
• Spatula
• Fish slice

Ingredients

• Salmon x 500g
• Sweet potato x 600g
• Leek x 1
• Carrot x 2
• Salt and pepper to taste
• Olive oil for the pans
• Brown rice flour x 100g
• Eggs x 2
• Ground flax seed x 150g

Method

• Peel and chop the sweet potato and the carrot.
• Put water into the saucepan and bring to the boil.
• Add the potato and carrots and boil for about 15 – 20 minutes.
• Or until they are soft enough to mash.
• Put the grill on a high heat.
• Place the salmon in a baking tray and grill until the fish falls apart easily. Or as per the packet instructions.
• Meanwhile put a frying pan on a medium to high heat.
• Slice the leeks.
• Once the pan is hot enough add the sliced leek and peppers.
• Fry until the leeks become translucent.
• It should take around 5 minutes.
• Remove from the heat and set aside.
• By then, the potatoes should be cooked so remove these from the heat.
• Drain using the colander and leave to cool.
• Remove the salmon from the grill and leave to cool.
• Once all the ingredients have cooled put them all into the large saucepan.
• Add a little olive oil and mash until the potato is smooth.
• Then using your hands, evenly shape eight fish cakes and put them onto the plate.
• Put into the fridge for 30 minutes.
• After 30 minutes remove from the fridge.
• In separate bowls, add the brown rice flour, eggs and ground flax seed.
• Roll a cake in the flour, then in the egg and then roll in the flax seed.
• Repeat the process for the other fish cakes.
• Put the frying pan back onto the hob and put on a medium to high heat.
• Then fry the fish cakes in batches of two or four depending on the size of your fish cakes.
• Serve and enjoy.

Gluten Free Sweet Potato and Salmon Fish Cakes are a brilliant alternative to the supermarket ones. These fish cakes are simple and really easy to prepare. They can be made at the weekend and frozen for a quick evening meal during the week. Ted is a massive fan of my homemade fish cakes and I’m sure your families will be too. However you decide to eat these fish cakes, as always, enjoy.