Salmon & Cod Fishcakes

Gluten free chef of the Year, Michael McCamley who is a coeliac himself, has worked with Glutafin to bring you some classic gluten free recipes and some with a twist. Launching on Monday 9th May, Glutafins NEW exclusive club, Love Food, is offering a number of gluten free twists on all kinds of favourites such as salmon fishcakes, chocolate tarts and toad in the hole. Here is a sneaky peak of just one of the recipes for a great summer dish, Salmon and Cod fish cakes. If you want to see how to make the recipe, alternative ingredients or tips on creating the breadcrumb coating then watch the video that is featured on the fishcakes recipe page on Monday 9th May.

Salmon and Cod Fish Cakes with Crisp Green Salad and Cucumber and Mint Yogurt

Preparation time: 30 minutes
Cook time: 15 minutes
Makes: 2-3 fish cakes
You will need:
200g/7oz of Gluten free breadcrumbs made from Glutafin‘s Select White loaf/Fresh White Loaf
100g of Glutafin Select Multipurpose White mix

Ingredients

115g/4oz of Salmon
115g/4oz of Cod
115g/4oz of Mashed potato
1 tablespoon of chopped parsley
2 eggs
Salt and pepper
200g of Gluten free breadcrumbs made from Glutafin‘s Select White loaf/Fresh White Loaf
100g of Glutafin Select Multipurpose White mix

½ cucumber
1 lemon
300g/10.5oz of natural yogurt
A handful of chopped mint
Crisp Green Salad

Method

• Pre-cook your mash potato
• Poach salmon and cod in salted water for 5 minutes until cooked
• In a large bowl add cooked fish to your pre-cooked mash potato and mix together
• Add the parsley, lemon zest, lemon juice to the mixture and season with salt and pepper
• Roll into balls and flatten with the palm of your hand
• Flour, egg and breadcrumb each one
• Deep fry in hot oil until golden brown
• Serve with cucumber and mint yogurt and mixed crisp green salad

For cucumber and mint yogurt
Dice ½ cucumber and mint, then mix with the natural yogurt. Add a squeeze of lemon juice over the top.

Tips
• If you are wanting a more healthy option then place each fish cake in the hot oil for 1 minute on each side then place onto a baking tray and cook in the oven for 15 minutes at 160ºc/320ºf
• Unfortunately these are not freezeable so it’s best to enjoy them fresh on the day