Cooking (quite badly) time: Gluten-Free Salmon Fishcakes

Cooking time again- probably not a good thing though. I’m bad at this. But I made salmon fishcakes and they were quite nice. Filling though, phewf. Warning: this is the most confusing recipe ever due to how I ramble on a lot.

(Makes 8 fishcakes, which I thought would be small but they weren’t so be warned.)

1. So I started off with some gluten free bread to get some breadcrumbs ready for later. I wanted them to dry out a bit, so I thought I’d do them first (thinking ahead, I know, look at me). I used 150g-ish, cut them up a bit, then plonked them in the food processor, chopper thing we have. I don’t know, it was just really fun to use.

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2. I stuck on the oven to gas mark 4 to get nice and toasty for my salmon, then I got a pan of slightly seasoned (I just chucked some salt in cause I thought I should) water on heat so it could boil for some potatoes. Woohoo, potatoes. So then I peeled about 4 and a half potatoes and chopped them a little, and took an artsy photo of my potatoes, before chucking them into the boiling water and letting them do their thing for about 30 minutes.

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3. Before I got my salmon ready, I got the zest and juice of half a lemon prepared. Then another artsy photo.

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4. Time for the salmon. The oven was nice and hot, so I brushed the salmon with olive oil, and a bit on the tray because I have no idea what I’m doing half the time, and plonked it in the oven for about 25 minutes. Yum.

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5. Whilst I was waiting for the salmon I tidied up a bit and then put some salad on my plates ready for serving (told you, definition of preparedness). Then I got the salmon out and let it cool before flaking it and discarding the skin. I couldn’t find any bones to discard, but I wasn’t wearing my glasses so who knows.

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6. I totally forgot to mention that I mashed my potatoes up, whilst the salmon was cooling. Added some milk and seasoned them, but didn’t do too much to them really because I’m useless.

7. Then it was time to get the mash, salmon, 2 tbsp of melted butter and 2 tsp of wholegrain mustard and mix it all together. I didn’t have any parsley or dill which I wanted to add, so I had a little cry and thought about my life choices, then got on with the cooking. It is a hard life when you don’t have parsley and dill.

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8. Then I added that lemon juice and rind from before and seasoned the mixture, then did a bit more mixing. Which felt like baking so I enjoyed it.

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9. Got some gluten free plain flour, the breadcrumbs and a slightly beaten egg and put them out ready for the messy part…

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10. … Which starts by diving the mix into 8 balls then squashing them into thick disks. Again, felt like baking so I enjoyed it lots.

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11. Once I made my cute little disks of fish and potato, I dipped each one in flour, then in egg, then in breadcrumbs and look… Fishcakes!!

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12. So the scary part is actually frying the fishcakes and I’m totally going to blame the gluten free bread for the slight failing of the last step, even though it was more so the fact that I didn’t put enough oil in or something. To fry them you just heat some oil in a frying pan then in batches plonk in them fishcakes.

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13. When they are all crispy put them on a plate and voilà! I cut up the other half of the lemon into wedges to serve and mayonnaise was also really tasty with it, so yeah. If you like mayo, it is nice.

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They were tasty, I promise.

😉

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