Salmon fishcakes (gluten & dairy free)

Category:

Starter

Free from:

milk/lactose, nuts, seafood/shellfish, gluten, mustard, sesame, soya, sulphites, celery, meat, lupin

Contains:

fish (salmon), egg

Alternatives:

Omit the sweet chilli and use the green part of the spring onion for a low FODMAP option

Preparation time:

20 minutes

Cooking time:

20-30 minutes

Serves:

Ingredients

2 salmon fillets

300g potatoes (peeled)

1 lemon

1 tspn parsley (chopped well)

1 tbspn mayonnaise (check for milk/lactose)

1 tbspn plain gluten-free flour (e.g. Dove's Farm)

Salt & pepper to taste

1 spring onion (thinly sliced)

1 tspn sweet chilli

2 tbspn oil (olive oil works well) - check for nuts

Method

1. Preheat the oven to 200°C

2. Slice quarter of a lemon and squeeze a little juice on each salmon fillet. Wrap in foil to make a sealed parcel

3. Bake the salmon in the oven until cooked (approx 20-25 mins)

4. In the meantime, chop the potatoes. Boil in water for 15-20 minutes (until soft and fluffy). Mash

5. Add the spring onion, sweet chilli, parsley, lemon juice (from half a lemon) and mayonnaise to the mashed potato and mix together. Season to taste

6. Allow the salmon to cool a little by opening the parcels. Remove from the skin and flake into the mixture. Fold it in carefully so you keep chunks of fish

7. Form small handfuls of the mixture into fishcakes (about 8). Coat each one with flour (by putting the flour on a large plate and seasoning first)

8. Heat the oil in a large, non-stick frying pan. Fry the fishcakes until they are golden brown in colour (approx 3-4 minutes on each side)

Serving suggestion: Serve with salad and why not try our lovely lemon dressing

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.