Now that the weather is warming up, I’m really getting in the mood for warm salads (I find cold food a little unappetising) so I decided to try my hand at making some fish cakes from scratch. I looked at a few recipes online for inspiration, but ended up going my own way, selecting all the ingredients I love and hoping for the best! The end results was actually really good, they didn’t fall apart, the fish wasn’t dry, and most importantly, they were tasty! Just in case they tasted a little dry, I decided to make up my own garlic chilli mayonnaise to go with it, which I’ve also featured below. I’m quite into my spice at the moment as it really adds flavour which us FODMAPPERs can often miss out on!
Ingredients (serves 2)
400g salmon fillets (I used Sainbury’s basics for slightly cheaper version, you could also use white fish such as haddock or cod, or make a mixed fish cake!)
2 jacket potatoes
a handful of parsley (finely chopped)
juice of half a lemon
½ red chilli (finely chopped)
1 large egg yolk
1 tbsp olive oil
a splash of lactose-free milk
30g gluten free plain flour (seasoned with black pepper)
(You could also add a few green tips of spring onion)
For the garlic chilli mayo:
1 tbsp garlic infused oil
3 tbsp mayonnaise (I use Hellman’s light mayonnaise)
1 red chilli (finely chopped)
First, bake the salmon in the oven at 200 degrees (gas mark 6) in foil for about 15-20 minutes. Be careful not to overcook the fish at this point as it will be cooked again in the frying pan later on.
While the fish is baking, place two potatoes in the microwave, prick with a fork and cook for approximately 8 minutes, or until the potatoes are soft. If you have a bit more time you can boil these as they will be easier to mash. Leave both the fish and the potatoes to cool, and prepare the remaining ingredients.
In a large bowl place the egg yolk, red chilli and parsley. In a separate bowl, spoon out the centre of the jacket potatoes and mash with a splash of milk, olive oil and lemon juice. As the fish might be quite warm at this point, flake with a knife and fork and add to your egg mixture. Add the mashed potatoes and mix all the ingredients with your hands. This will be a little hot so you’ll need to be stealthy! Once you’ve mixed all of the fishcake ingredients together, form approximately six small fish cake patties, coat these in gluten free flour and fry in a little oil. These will need a few minutes on each side, until all of the flour has gone crispy.
To make the garlic chilli mayo, it’s super easy, just fry red chilli in a little garlic oil until it’s softened. Leave to cool. Before serving the fishcakes, stir the garlic chilli into the mayonnaise and voila! Simple, yet a tasty low FODMAP dip.
The recipe makes approximately 6 fishcakes, which I served with garlic chilli mayo, a mixed leaf salad and a slice of lemon. Fresh and delicious! Let me know if you give this recipe a try, I’d love to see how they turn out. Tag me on my social media or accounts, or send me a direct message! Enjoy!