Mid-week dinner or weekend brunch? Whiz these up within minutes and enjoy this high protein comfort food.
I travel very often which means I always like to keep my pantry and freezer full so I can tap onto these and not leave my fridge stuffed before I hit the road or make a quick meal when I get home after a long-haul flight.
Today’s recipe is one of those you can easily whiz up with a few basic ingredients you are likely to have at home at any time, and it’s so quick to make yet so satisfying that it’s great for a week-night meal or a great brunch.
I made them for a post-workout lunch on Sunday, as they are high in protein and a good source of carbs, as well as anti-inflammatory and of course, very tasty 🙂 You can make a larger batch and enjoy as a quick grab breakfast or to add to your lunchbox, and they’ll be equally tasty if you keep them in the fridge for a couple of days. Hosting a party any time soon? You can make these cakes slightly smaller for the perfect finger food! And I’m even thinking, they’d be great for a summer picnic too!
As you see, they are very versatile and will please even those folks who normally don’t eat fish (yeah, I find that weird but there are many people who don’t like it!). Fish is very nutrient rich so you should make an effort to add it to your diet and this recipe will help you do so!
Wild caught salmon is higher in protein and lower in fat that farmed one. I’m not against fat, especially those coming from healthy animals but farmed fish will accumulate the hormones and other nasties in their fat hence why I always prefer wild! I use these frozen wild salmon fillets from Tesco. I was delighted when I found them a few months ago and have quickly become a staple in my house. Wild salmon can be on the pricey side and although fresh is nicer I’m not always able to afford it (at least not at the pace I eat it!) so these are a great asset to have especially for recipes like these gluten free fish cakes where the salmon gets mixed in with other ingredients and it’s not that important to eat it fresh.
Easy gluten-free fish cakes recipe:
Servings: 2 | Cooking time: 40 min | Preparation time: 5 min
- 2 large – white potatoes, peeled and quartered
- 3 frozen wild salmon fillets (approx 280 grams)
- 1 large – egg, lightly beaten
- 2 tbsp – ghee (use coconut oil for a dairy free version)
- 2 – garlic cloves, minced
- 1/2 bunch – fresh coriander, chopped (or 1 tsp dried parsley or dill)
- 1 tsp – ground turmeric
Optional (will add flavour but you can omit them if you don’t have them at hand):
- 1 – spring onion, sliced
- 1/2 tsp – ground ginger
- 1/2 tsp – chilli flakes
- Boil the potatoes with salt until fork tender (15-20 min depending on size)
- At the same time, poach the salmon fillets as per cooking instructions in the package or until salmon is cooked through. Can be up to 20 min if cooking straight from frozen. If you know you are going to make them let the salmon thaw in advance to speed up the process.
- Drain the potatoes and mash them with 1 tbsp ghee, a bit more salt and pepper to taste.
- Add the salmon to the potato mash, breaking it down into flakes with the help of the masher or a fork.
- Add in the rest of the herbs, garlic, optional ingredients for extra flavour, and the second tablespoon of ghee and combine well.
- Whilst the mixture cools down a little bit we preheat the oven to 200 C and line an oven tray with parchment paper.
- Stir in the egg into the mixture and with the help of a spoon scoop out something in between a golf and a tennis ball in size. Then form the shape of the cakes with your hands and place onto the tray.
- Put the tray in the oven and bake for 15 min at 180 C. Flip the cakes cook for 5 more minutes. If you want them extra crispy you can switch on the grill function for these last 5 minutes but make sure you keep an eye on them as they will go from golden brown to burnt very quickly!
I poured a little bit of my chimichurri sauce on top of the cakes for additional flavour but otherwise you can just serve them with a large green salad or some fresh tomatoes on the side.