I have blogged a fishcake recipe in the past but this one is so much easier and has a fabulous crispy coating which I think really makes it. This recipe is also egg free and if you use non dairy butter/marg for the mash, it's dairy free too :)
This recipe makes around 8-9 fishcakes so it is excellent value for money. A good 'almost pay day' dinner!
You will need:
5-6 potatoes boiled and mashed with a dab of butter (it is essential that you leave the potatoes to steam off before mashing and then don't add any moisture i.e. milk as this will make the end mixture too difficult to work with)
1 418g tin of pink salmon (drained and de-boned)
1/2 red onion
3 slices of gluten free bread (I used Dietary Specials Fresher For Longer Fibre Slices Loaf, which they kindly sent me a batch of but you can buy it from Morrisons.)
Kernels of corn from 1 corn cob (or a handful of tinned corn)
In a pestle and mortar, bash together:
1/2 de-seeded red chilli
3 garlic cloves
1 stick of lemongrass, finely sliced
A sprinkle of sea salt
Fry the onion until soft.
In a bowl add the onion, salmon, mash, ground mixture of flavourings, plenty of salt and black pepper and a teeny bit of white pepper.
Mix up, while trying not to mush the fish too much. Chunks are good.
Leave the mixture to cool for a few minutes then form the mixture into patties (as above)
Blend the bread into breadcrumbs and place in a shallow dish.
Dip the patties into the breadcrumbs, coating both sides.
Shallow fry for 2-3 minutes on each side.
So easy and so tasty!
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