Apple and Salmon Fish Cakes {Gluten-free}
Servings 4
Ingredients
- 2 salmon fillets uncooked
- 500 g (1.1lb) sweet potato
- 1 small apple peeled and very finely chopped
- 4 spring onions thinly sliced
- 2 tbsp finely chopped parsley
- 1 tsp ground coriander
- Salt
- Corn flour for dusting
- 1-2 tsp olive oil for frying
Instructions
- Preheat the oven to fan assisted 200C / 220C / 450 F / gas 8.
- Place the salmon fillets on an oven tray and bake for 12-15 minutes until cooked through.
- Let the salmon cool before using a fork to flake them into small chunks. Discard the skin and add the flakes into a bowl.
- Wash and dry the sweet potatoes, pick them all over with a fork and microwave them on high for 6-8 minutes till cooked.
- Allow sweet potatoes cool, split the skin, scoop out the flesh and add to the salmon flakes. Discard the skins.
- Add the apple, spring onions, parsley, ground coriander and salt to the sweet potato and salmon and and mix until combined.
- Divide into 8 portions, shape into flat patties and dust with corn flour.
- Heat 1 tbsp oil in a frying pan and fry half the fishcakes for about 4 minutes on each side until golden and warmed through.
- Set aside in a warm place and repeat with the remaining fish cakes. Serve them with a salad and plenty of dips.
Notes
Gluten-Free Fishcake Tips
- You can replace the salmon with trout or cod.
- Feel free to replace the sweet potato with regular potatoes.
- To keep these as gluten free fishcakes you can use almond flour instead.
- You can add some chopped cilantro