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RECIPES > FAMILY MEALS

SALMON FISHCAKES

Looking for easy gluten-free dinner recipes for the family? Try these omega-3 packed salmon fishcakes with an Asian twist.

Salmon Fish Cakes

SERVES 4

Ingredients

  • Salmon, skinned and boned

    500g

  • Sweet potato, cooked and mashed

    600g

  • Lime zest, grated

    2 tsp

  • Lime juice

    1 tbsp

  • Fresh ginger, grated

    2 tsp

  • Spring onions, sliced finely

    4

  • Parsley or mint, finely chopped

    1 tbsp

  • Egg, lightly beaten

    1

  • Sesame seeds

    ½ cup

  • Vegetable, oil for brushing

  • Asian vegetables, stir-fried, to serve

  • Sweet chilli sauce, to serve

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with some baking paper and oil it, or oil a non-stick baking tray.

STEP 2

Cook the salmon for 5-7 minutes, until just cooked. Remove from oven and allow to cool for 5 minutes.

STEP 3

Flake the cooked fish and, in a large mixing bowl, combine with the mashed sweet potato, lime zest and juice, ginger, onions and herbs. Season with salt and pepper. Shape into eight evenly sized cakes.

STEP 4

Lightly beat the egg in a small flat bowl place the sesame seeds on a plate. Dip each cake in the egg and then roll gently in the sesame seeds. Place on the prepared baking tray and brush the fish cakes with oil.

STEP 5

Bake in preheated oven for around 25-30 minutes. Serve the hot fishcakes with a medley of stir-fried baby corn, snow peas, sliced carrots and spring onions. Drizzle with sweet chilli sauce, if desired.

NUTRIENT ANALYSIS

Based on 4 serves, per serve: Energy: 2,089kJ; Protein: 36.6g; Fat: 28.2g; Saturated fat: 4.6g; Carbohydrate: 22.1g (1.5 exchanges)

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