Plant 30 >
Gluten-Free Super Salmon Fish Cakes

Gluten-Free Super Salmon Fish Cakes

Ingredients

300g sweet potato, peeled and cut into chunks (or regular potato)

Handful of frozen peas (optional)

1tsp butter or free from spread

300g hot smoked salmon or poached salmon, skin removed

1-2tsp Thai curry paste or sweet chilli dipping sauce

Handful of parsley leaves chopped

30g gluten free flour

1 egg, beaten

60g gluten free dry breadcrumbs

2tbsp olive oil for frying

Fish cakes are another great way to sneak in more omega 3 rich fish in your child’s diet.  You can use poached salmon or hot smoked salmon for a bit more punch. Parsley is rich in anti-allergy nutrients carotenoids and vitamin C. It also contains a special flavonoid called apigenin, which has been shown to help lower inflammation and reduce allergy symptoms. If you want try mashing in some cooked peas or wilted spinach to the mixture for extra vegetables.

Nutrition per 4 fish cakes: 393kcal, Total Fat 19g of which saturates 4.1g, Carbohydrates 32g of which sugars 5g, Protein 22g.

Preparation time:

15 minutes plus chilling time

Cooking time:

33 minutes

Directions:

  1. Cook the sweet potato in boiling water for 10 minutes or until tender, a couple of minutes before the end of cooking add the peas if using. Drain and mash with the butter or spread, allow the mixture to cool slightly.
  2. Flake the salmon into the mash and add the curry paste and chopped parsley. Season well.
  3. Divide the mixture into 4 fish cakes (or 6 smaller ones) and place on a tray. Chill in the fridge for 30 minutes.
  4. Place the flour on a plate, the beaten egg in a bowl and the breadcrumbs on a separate plate.
  5. Dip the fish cakes in the flour, then the egg and coat in the breadcrumbs.
  6. Preheat the oven to 200C, Gas mark 6.
  7. Heat a little olive oil in a frying pan and fry the fish cakes in batches for 3-4 minutes on each side to brown
  8. Place in the oven and cook for around 10-15 minutes.