too hard to resist!
These simple little fish cakes are a bit like crispy hash browns, full of potato and sweet potato.
They are low in salicylates, free from gluten and dairy and have a delicious dipping sauce that can be spiced up for the adults.
Ingredients – fish cakes
1 medium potato
1 medium sweet potato
1 x 400g can wild salmon (with bones crushed)
2 eggs, beaten
1/2 tsp sea salt
handful of parsley, finely chopped (optional)
1/2 cup rice bran oil
simple cucumber dipping sauce
Cucumber dipping sauce
1/4 cup water
5 tsp white vinegar
3 tsp sugar
small pinch sea salt
3 inch piece of cucumber, cut lengthways into sticks, de-seeded then finely sliced
some red chilli, finely chopped (optional – for the adult version)
Method
uncooked little fish cake patties
Cube potato and sweet potato (approx 2cm) and place in a pot of cold water
Bring to the boil then lower heat and simmer for 8 minutes (should be able to piece with a knife but not fall apart)
Drain potatoes and allow to cool
Drain salmon and break apart with the back of a fork, crushing any bones you find
Add cooled potatoes, egg, salt and parsley to salmon and mix together
Take tablespoon scoops and roll into balls, then slightly flatten
(Optional – you can also crumb them with a dusting of gluten free flour, beaten egg then gluten free crumbs)
Place fish cakes in the fridge for half an hour to firm up
Meanwhile, make your dipping sauce by adding water, sugar and vinegar to a small saucepan and heat up without boiling, stirring until the sugar is dissolved. Pour mixture over cucumber in a serving bowl.
Warm oil in large fry pan over medium heat
Spread out fish cakes so you don’t overcrowd pan and fry till golden brown, turn over and brown the other side
Place on paper towel to absorb excess fat and serve with dipping sauce and a fresh salad. Enjoy!