Gluten-Free Salmon & Potato Fish Cake
This gluten-free fish cake recipe can also be done with tinned tuna.
- 1kg potatoes, peeled, cut into cubes
- 500 g salmon mince
- 1 handful fresh parsley
- 2 free-range eggs
- 1 lemon
- olive oil
- 1 onion, chopped finely and cooked until translucent.
Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks, cook until soft.
Mash with milk, salt, pepper & butter. Allow to cool to fridge temperature.
Combine Salmon mince, finely chopped parsley, cooled translucent onion and potato mash (egg is optional, depending on how loose your mash is) with one raw egg and shape into patties.
Roll patties in Gluten Free Cornflour, dip in beaten egg, then dip in Gluten Free breadcrumbs. Fry until golden brown.
Serving suggestion – Plate hot or cold with homemade Aioli, lemon wedges and steamed rice with greens.