My Auntie Angie and cousin Virginia from Switzerland are both gluten, dairy, oat and cornflour intolerant. I’m also gluten intolerant and I don’t tend to eat a lot of dairy either. When they come to stay it can be a challenge to know what to cook.
However, I love a challenge and a few weeks ago my cousin decided to visit with her partner Florian. For a while I had been thinking about making these cheesy ‘no cheese’ fishcakes. As my cousin has a dairy allergy I thought this would be the perfect opportunity to test them.
My cousin being Swiss used to love cheese. So I always like to think of delicious food she can eat that will hopefully satisfy her cheese craving. Thankfully this fake cheese recipe was very well received and everyone really enjoyed it.
What’s your favourite fish cake meal? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Saucepan x 2
- Frying pan
- Plastic brush
- Potato Masher
- Baking Tray
- Cod x 500g
- Potato x 500g
- Cashew nut cream cheese x 100g
- Leek x 1
- Brown rice flour or plain flour x 6 – 8 tbsps
- Water x 200mls
- Lemon x 1 slice
- Oil for the frying pan plus extra
- Brown rice flour or cornflour
- Salt and pepper to taste
- Start by making the cashew nut cream cheese recipe.
- Preheat the oven to 180°C and put in the baking tray.
- Put a large pan on a medium heat and add the milk and water.
- Place the cod and lemon in the milk and water.
- Bring the pan to the boil and turn the heat down to low.
- Let the fish simmer gently in the pan for about 5 – 7 minutes.
- Until the fish flakes away from itself.
- Then drain the milk and water and put on a plate to cool.
- Remove the top and bottom of the leek and slice it and then set aside.
- Peel and cut the potatoes into 1 inch chunks.
- Put the large saucepan on a high heat and pour water in.
- Bring the water to the boil and add the potato chunks.
- Cook for about 10 minutes or until the potatoes fall from a fork.
- Once the potatoes are cooked, drain through a colander.
- Put the colander back on the pan and then set aside.
- Now put a frying pan on a high heat and add the oil.
- Spread the oil evenly across the base of the pan with the plastic brush.
- Let the pan heat up and add the leeks.
- Fry the leek until they start to soften and become see through.
- Then remove from the heat and let cool for a few moments.
- Now flake the fish and put it into the potato saucepan.
- Add the potatoes, leek and cashew nut cream cheese to the same pan.
- Sprinkle over the brown rice flour or cornflour.
- Mash all of the ingredients together.
- If you need to add a touch of olive to loosen the potatoes, please do.
- Once everything is mashed together begin making your fish cakes.
- Divided the mash potato mixture into quarters.
- With your hands, shape one quarter into a fish cakes.
- Repeat this process until all of the fish cake mixture has been used up.
- For best results, put the fish cakes into the fridge for a couple of hours and then preheat the oven.
- If there is no time, remove the baking tray from the oven and put the fish cakes in.
- Place the tray back into the oven and cook for about 15 – 20 minutes or until golden brown.
- Finally serve with coleslaw, salad or homemade baked beans.
Cheesy ‘No Cheese’ Fish Cakes were a huge success with Virginia. I always aim to please when my cousin comes to visit. The rest of the party agreed that they were yummy too. We ate this meal with homemade coleslaw but it could be eaten with my homemade beans or a salad. These could be made in advance of a meal and stored in the freezer until you want to eat them. However you decide to eat these fish cakes, as always, enjoy.
Thank you. xxx