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.
- Sharp Knife
- Chopping Board
- Potato masher or fork
- Baking tray
- Frying pan
- Fish slice
- 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
- 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.