These gluten free salmon fish cakes are totally pimp. The flavour burst is so sensational that we have been left questioning if this is our best recipe yet. The Thai style flavours are refreshing, while the sweet potato gives them a great texture and sweet finish and who eats fish and doesn't love salmon? These fish cakes are not only gluten free, they are also free from grain, dairy and nuts. They are so yummy you will be wanting seconds.

Gluten free salmon fish cakes

Serves
5 (14 salmon fish cakes)
Preparation time
40 minutes
Cooking time
20 minutes

Ingredients

  • 1 sweet potato, large
  • 2 x 415g tins of pink salmon
  • 2/3 cup almond meal
  • 2 tbs parsley, finely chopped
  • 1 tbs dill, finely chopped
  • 1 large chilli, finely chopped
  • 1 inch of ginger, finely chopped or grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs lemon juice
  • 2 eggs, lightly beaten
  • oil for cooking (we used coconut oil)

Gluten free salmon fish cakes

Method

  1. Wash and dry the sweet potato, prick the potato several times with a sharp knife, then wrap in paper towel (covering completely) and place in the microwave for approximately 8 mins. Check often to ensure you don't over cook it. It is ready when the potato is soft to touch all over.
  2. Leave the potato to cool for a little while, then scoop the flesh from the skin and place it in a bowl. Mash the flesh with a fork to remove any lumps. Stand sweet potato to the side to cool.
  3. Open and drain the tins of salmon, remove all the fish flesh from the tin, leaving behind any bones and skin, and place it in a large mixing bowl.
  4. Add the almond meal, parsley, dill, chilli, ginger, salt, pepper, lemon juice and eggs, mix well.
  5. Finally stir through the mashed sweet potato until well combined.
  6. Line a tray or large plate with baking paper. Shape 1/3 of a cup of mixture into fish cakes and place them onto the lined tray/plate, repeat until all mixture is used.
  7. Cover the base of a large frying pan with oil and cook the patties for 4 minutes on each side, or until golden brown.

We serve them on a bed of baby spinach with chilli beans.

Gluten free salmon fish cakes

Nutrition notes

  • 340 calories per serving
  • Low in sugar
  • Very high in vitamin A