Featured in Feast 06 – June 2016
275g of salmon fillets
3-4 spring onions
1 free range egg
1½ tbsps of plain gluten-free flour
Chopped parsley (about 1 heaped tbsp when finely chopped)
1tbsp of lemon juice
GF plain flour to dust
Place the salmon and lemon juice in a tin foil parcel and secure the top to keep in the moisture. Place in the oven and cook at 170 ° C for 15-20 minutes or until the salmon is cooked through.
Wash, chop and boil the potatoes until soft, then mash. Once the salmon is cooked and cool, place in the fridge. Place the mashed potatoes in the fridge for at least 1 hour to chill. This makes the cakes easier to shape.
Once both are fully chilled (I usually leave both overnight), add the mashed potatoes, salmon, salt and pepper to taste, flour, finely chopped spring onions, chopped parsley, and egg, then mix together in a large bowl with a fork. Once evenly mixed, divide into six and shape.
If you are making these for children, you may find one fishcake too big so I usually roll it into ball shapes to make bites – each fish cake would make 3-4 bites.
To make it easier, roll the fishcake in flour so it doesn’t stick to your hands when moulding into shape (at this stage the cakes/bites can be wrapped and placed in the freezer).
To cook, either place under grill and cook both sides until golden brown and hot throughout or place on a BBQ. You can also bake them in the oven but be sure to turn them halfway through cooking to ensure an even colour. Serve with a chunk of lemon