Gluten, Dairy and Egg Free Salmon Fishcakes

Directions

Step 1

First pop the salmon in a roasting pan and put in the oven for 18-20 minutes. Once cooked put to one side

Step 2

While the salmon is cooking, peel, chop and boil 4/5 good sized potato’s to give you 3 cups of mashed potato

Step 3

Mash (without adding milk or butter) and put to one side

Step 4

Fry the onion in a tbsp of vegetable oil until translucent but not browned

Step 5

Add in the salmon and onion to the mash. Don’t break the fish up too much – I like to find ‘lumps’ of salmon

Step 6

Mix to incorporate but don’t turn it into mush

Step 7

Add in ketchup and Worchester sauce

Step 8

Don’t be shy with the salt and pepper. You can taste the mixture and adjust as needed

Step 9

Form into fish cakes – I like them quite big so this recipe makes about 6 large fishcakes

Step 10

Put about 3/4 cup of gluten free flour on a plate and season with salt and pepper

Step 11

Put about 3/4 cup of gluten free flour on a plate and season with salt and pepper

Step 12

Coat the cakes in the flour (put the fishcakes on the flour, cover, turnover and cover the other side)

Step 13

Fry in vegetable oil in a pan on a medium heat for 4-5 minutes a side or until golden brown